Anita's Tried & True Heart Healthy Recipes

Peach Cream Cake Peach Cream Cake

Adapted from Quick & Easy Desserts
12 servings

13 ozs angel food cake, cut into 1/4 slices 1 tsp pure vanilla extract 
14 ozs fat-free sweetened condensed milk 2 c Cool Whip Free, thawed 
1 c water, cold 29 ozs canned sliced peaches, drained 
3 ozs fat-free vanilla pudding mix, dry  
Arrange half cake slices on bottom of 13"x 9" pan; set aside. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. 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. Chill four hours, or until set. Cut into squares.
Nutritional Analysis per serving (12 servings total)
Calories 272   %CFF 2 %
Total Fat 0.6 g   Saturated Fat 0 mg
Protein 4 g   Cholesterol 4 g
Carbohydrates 62 g   Sodium 319 mg
Sugars 38 g   Fiber 1.0 g
5.3 WW Points
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Rated by 3 users (3.7)

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