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Peach Cream Cake

Kraft Memeber Recipe
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Makes: 10 to 12 servings Total Time: 5 hr 15 min
Category: Desserts Sub Category: Puddings & Custards

what you need
  • 1 (7-inch) prepared loaf angel food cake frozen
  • 1 can (14 oz.) sweetened condensed milk
  • 1 cup cold water
  • 1 package (3 1/2 oz.) Jell-O Vanilla Instant Pudding and Pie Filling
  • 1 teaspoon almond extract
  • 2 cups (1 pint) whipping cream whipped
  • 4 cups sliced pared fresh peaches or 1 package (20 oz.) frozen sliced peaches thawed
make it
Cut cake into 1/4-inch slices, and arrange half the slices on bottom of 13x9-inch baking dish.

In a large mixer bowl combine sweetened condensed milk and water, mix well. Add pudding mix. Beat till well blended. Chill 5 minutes. Stir. Stir in extract and fold in whipped cream. Pour half the cream mixture over cake slices. Arrange half the peach slices on top. Repeat layering, ending with peach slices.

Chill 4 hours or until set. Cut into squares to serve.
Notes
This cake can be made with any fresh fruit. You can also use frozen pound cake sliced.

If you like you can use 1 container of Cool Whip whipped topping and sprinkle coconut on top.
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