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Peach Cream Cake

5 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Cut cake into 1/4-inch slices, and arrange half the slices on bottom of 13x9-inch baking dish.
2
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.
3
Chill 4 hours or until set. Cut into squares to serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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