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Peach Angelfood Cake - Peach Cream Cake
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Recipe Information


  • 1 7 inch prepared loaf angel food cake, frozen
  • 1 14 oz (392 grm). can sweetened condensed milk
  • 1 cup (225 ml) cold water
  • 1 3-1/2 oz (98 grm). package instant vanilla pudding mix
  • 1 tsp (5 ml). almond extract
  • 2 cups (475 ml) whipping cream, whipped
  • 4 cups (950 ml) sliced fresh peaches
  • Cut cake into 1/4 inch slices, arrange half the slices on bottom of a 13 x 9 inch baking dish.
  • In large bowl combine sweetened condensed milk and water; mix well.
  • Add pudding mix and beat until well blended.
  • Chill 5 minutes.
  • Stir in extract; fold in whipped cream.
  • Pour half the cream mixture over cake slices; arrange half the peach slices on top.
  • Repeat layering, ending with peach slices.
  • Chill 3 to 4 hours until set.
  • Cut into squares to serve.
  • Keep leftovers refrigerated.

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