Peach Cream Cake

Name: Peach Cream Cake
Yield: 12 servings
Ingredients: 13 ozs angel food cake, cut into 1/4 slices; 14 ozs fat-free sweetened condensed milk; 1 c water, cold; 3 ozs instant vanilla pudding mix, dry; 1 tsp pure vanilla extract; 2 c Cool Whip Free, thawed; 29 ozs canned sliced peaches, drained

Adapted from Quick & Easy Desserts

13 ozs angel food cake, cut into 1/4 slices
14 ozs fat-free sweetened condensed milk
1 c water, cold
3 ozs instant vanilla pudding mix, dry
1 tsp pure vanilla extract
2 c Cool Whip Free, thawed
29 ozs canned sliced peaches, drained

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.

Posted: 8/25/1997

Desserts

Rated by 3 users (3.67)

WW Points^* : 5.31

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 273 Calories from Fat 6 (2%)
% Daily Value *
Total Fat 0.6g	1%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.1g
Trans Fat 0g
Cholesterol 4g	1%
Sodium 319mg	13%
Potassium 0mg	0%
Total Carbohydrate62g	21%
Dietary Fiber 1g	4%
Sugars 38g
Protein 4g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.