Email to Linda Carnation      

Cake - Fresh Peach Cream Cake

Source of Recipe

from alicia's kitchen


List of Ingredients

Cake - Fresh Peach Cream Cake

2 pounds freshly sliced peaches
1 1/2 - 2 teaspoons fruit pectin
1, 13 ounce Angel food cake, cut into 1/4 inch slices
1, 14 ounce can fat free sweetened condensed milk
1 cup cold water or milk
1, 3 ounce package sugar free instant vanilla pudding mix
1 teaspoon vanilla extract
1, 16 ounce container frozen light or free whipped topping, thawed

Mix the fresh peaches with fruit pectin and set aside.
Arrange half the cake slices on the bottom of a 13x9x2" pan and set aside.
In a mixing bowl, combine the sweetened condensed milk, water, and pudding and mix well.
Fold in the vanilla and the whipped topping.
Pour half the mixture over the cake slices in the pan.
Arrange half of the peach slices on top.
Repeat layers.
Chill for 4 hours or until set. Keep refrigerated until ready to use.
Makes 12 servings.

287 cal; 1g Fat (4% calories from fat); 4g Prot; 64g Carb; 4mg Chol; 159mg Sod
No diabetic exchange available.

Note:
May substitute a 29oz. can of low sliced peaches, drained for fresh peaches + pectin.


Recipe