Peach Cream Cake

Photo: flickr user Vali...

Ingredients

13 ounces angel food cake cut into ¼" slices

14 ounces fat-free sweetened condensed milk

1 cup cold water

3 ounces fat-free vanilla pudding mix

1 teaspoon pure vanilla extract

2 cups Cool Whip Free thawed

29 ounces peach slices in syrup drained

Preparation

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 4 hours or until set.

Serving Ideas : Cut into squares.

NOTES : Refrigerate leftovers.

You can substitute low-fat pound cake for the angle food cake when making this recipe. The only differences are a subtle change in flavor and higher fat content.