Peach Cream Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
13 ounce: Angel food cake, cut into 1/4" slices
14 ounce: Fat-free sweetened condensed milk,
1 cup: Cold water,
3 ounce: Fat-free vanilla pudding mix,
1 tsp: Pure vanilla extract,
2 cup: Cool Whip Free, thawed
29 ounce: Peach slices in syrup, drained
Directions:
Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing
bowl, combine sweetened condensed milk, water, and pudding mix. Mix well.
Fold in vanilla extract and whipped topping. Pour half the mixture over
cake slices in pan. Arrange half the peach slices on top. Repeat layers.
Chill 4 hours or until set.
Per serving: 287 Calories; 1g Fat (4% calories from fat); 4g Protein; 64g
Carbohydrate; 4mg Cholesterol; 159mg Sodium
Serving Ideas : Cut into squares.
NOTES : Refrigerate leftovers.
Recipe by: Quick & Easy Desserts
Posted to MC-Recipe Digest V1 #803 by "Anita A. Matejka"
on Sep 24, 97
Source from luhu.jp
bowl, combine sweetened condensed milk, water, and pudding mix. Mix well.
Fold in vanilla extract and whipped topping. Pour half the mixture over
cake slices in pan. Arrange half the peach slices on top. Repeat layers.
Chill 4 hours or until set.
Per serving: 287 Calories; 1g Fat (4% calories from fat); 4g Protein; 64g
Carbohydrate; 4mg Cholesterol; 159mg Sodium
Serving Ideas : Cut into squares.
NOTES : Refrigerate leftovers.
Recipe by: Quick & Easy Desserts
Posted to MC-Recipe Digest V1 #803 by "Anita A. Matejka"
on Sep 24, 97
Source from luhu.jp