Peach Cream Cake ***gndr31b Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1: Angel food cake*,
1 can: Sweetened Condensed Milk+,
1 cup: Cold water,
1 package: Vanilla pudding mix**,
1 tsp: Almond extract,
2 cup: Whipping cream, whipped
1 package: Frozen sliced peaches++,
Directions:
Directions: Cut the cake into 1/2 inch slices; arrange half the
slices on the bottom of a 13X9 inch baking dish. In a large mixer
bowl, combine the sweetened condensed milk and the water; mix well.
Add the pudding mix; beat well. Chill 5 minutes. Stir in the extract;
fold in the whipped cream. Pour half the cream mixture over the cake
slices; arrange half the peach slices on top. Repeat layering, ending
with the peach slices. Chill 4 hours or until set. Cut into squares
to serve. Refrigerate any leftovers... Note: Garnish with a few fresh
peach slices if so desired... *prepared loaf, frozen 7-inch +not
evaporated kind, 14-oz **instant, 4-serving size ++thawed, 20-oz
From June James GNDR31B
Source from luhu.jp
slices on the bottom of a 13X9 inch baking dish. In a large mixer
bowl, combine the sweetened condensed milk and the water; mix well.
Add the pudding mix; beat well. Chill 5 minutes. Stir in the extract;
fold in the whipped cream. Pour half the cream mixture over the cake
slices; arrange half the peach slices on top. Repeat layering, ending
with the peach slices. Chill 4 hours or until set. Cut into squares
to serve. Refrigerate any leftovers... Note: Garnish with a few fresh
peach slices if so desired... *prepared loaf, frozen 7-inch +not
evaporated kind, 14-oz **instant, 4-serving size ++thawed, 20-oz
From June James GNDR31B
Source from luhu.jp