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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This is a recipe for Peach Cream Cake ***Gndr31b from the recipe cookbook of Recipes-to-go (Dessert)
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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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
Peach Cream Cake ***Gndr31b Recipe brought to you by Recipes To-Go