Peach Cream Cake ***Gndr31b Recipe




Peach Cream Cake ***Gndr31b Ingredients

1 angel food cake*
1 can sweetened condensed milk+
1 cup cold water
1 package vanilla pudding mix**
1 tsp almond extract
2 cup whipping cream, whipped
1 package frozen sliced peaches++

A Recipe for
Peach Cream Cake ***Gndr31b

 

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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Peach Cream Cake ***Gndr31b

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Peach Cream Cake ***Gndr31b Directions

Directions: Cut the cake into 1/2 inch slices; arrange half the
slices on the bottom of a 13X9 inch baking dish. In a large mixer
bowl, combine the sweetened condensed milk and the water; mix well.
Add the pudding mix; beat well. Chill 5 minutes. Stir in the extract;
fold in the whipped cream. Pour half the cream mixture over the cake
slices; arrange half the peach slices on top. Repeat layering, ending
with the peach slices. Chill 4 hours or until set. Cut into squares
to serve. Refrigerate any leftovers... Note: Garnish with a few fresh
peach slices if so desired... *prepared loaf, frozen 7-inch +not
evaporated kind, 14-oz **instant, 4-serving size ++thawed, 20-oz

From June James GNDR31B

Serves: 16

 

 

 

 

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