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    Brandied Peach Cream Cake


    Source of Recipe


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    List of Ingredients




    8 ounces cream cheese, softened
    1 3/4 cups milk, divided
    1/4 cup brandy
    1 package instant vanilla pudding mix (4 serving)
    1 graham cracker crust
    1/2 cup milk

    TOPPING:
    10 ounces peach slices, frozen, thaw/drain
    1/4 cup currant jelly
    2 tablespoons brandy

    Recipe



    For cream cake, stir cream cheese until soft. Blend in 1/2 cup milk. Add remaining milk, brandy and pudding mix. Beat slowly until well mixed. Pour into crust. Chill for 1 hour. For topping, arrange peaches on filling. In small saucepan, heat jelly and brandy. Drizzle over peaches. Serves 6 to 8.

 

 

 

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