Peaches and Cream Delight |
|
 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 12 |
|
Layers of rich goodness. You can't go wrong with pound cake, creamy filling, and fresh peaches. This can also be made low-fat by replacing the pound cake with an angel food cake, the sweetened condensed milk with non-fat s.c. milk, sugar free pudding, and non-fat cool whip. Almost takes the fun out of eating a rich dessert, but I swear, you can't tell it's low-cal. Ingredients:
1 sara lee poundcake |
14 ounces sweetened condensed milk |
1 (3 1/2 ounce) box jello instant vanilla pudding mix |
8 ounces whipped topping |
1 cup cold water |
1 teaspoon vanilla extract |
4 cups peaches, peeled and sliced |
Directions:
1. Cut the cake into 1/4 slices and arrange half in the bottom of a 9x13 dish.
2. In a large bowl, combine the sweetened condensed milk, water, vanilla extract, and pudding. Beat well; chill 5 minutes.
3. Fold in the whipped topping and spread half the mixture over the cake.
4. Arrange half the peach slices on top of the fluff.
5. Repeat layers beginning with cake and ending with peaches. Chill 4 hours, covered, or until it is set. Refrigerate any leftovers and keep covered. This is better if it sits overnight to let the cake get soft.
|
|