Peach Cream Cake

Peach Cream Cake



Ingrients & Directions


13 oz Angel food coat; cut into
-1/4" slices
14 oz Fat-free sweetened condensed
-milk
1 c Cold water
3 oz Fat-free vanilla pudding mix
1 ts Pure vanilla extract
2 c Cool Whip Unfreeze; thawed
29 oz Peach slices in syrup;
-knackered


Arrange half cake slices on bottom of 13 x 9" pan; set parenthesis. In a mixing
bowlful, combine sweetened condensed milk, h2o, and pudding mix. Mix swell.
Fold in vanilla extract and whipped topping. Pour half the mixture over
cake slices in pan. Arrange half the peach slices on top. Repeat layers.
Shiver 4 hours or until set.


Per serving: 287 Calories; 1g Fat (4% calories from fat); 4g Protein; 64g
Sugar; 4mg Cholesterol; 159mg Sodium


Serving Ideas : Dig squares.


NOTES : Refrigerate leftovers.



Yields
12 Servings