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Peach Cream Cake




Source of Recipe


Eagle Brand®


List of Ingredients




1 (11 oz) prepared angel food cake loaf, frozen
1 can (300 mL) Regular or Low Fat Eagle Brand®
1 cup (250 mL) cold water
1 tsp (5 mL) almond extract
1 pkg (4-serving size)instant vanilla flavour pudding mix
2 cups (500 mL) whipping cream, whipped
4 cups (1 L) peeled, sliced fresh peaches (about 2 pounds/1kg)


Recipe



1. Cut cake into 1/4"-inch (0.4 cm) slices; arrange half the slices on bottom of 13x9-inch (3 L) baking dish.
2. Combine Eagle Brand, water and almond extract. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.
3. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut into squares to serve.