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Peach Cream Cake

Peach Cream Cake Recipe

This recipe is by Eagle Brand Condensed Milk and is sooooo easy to prepare and sooooo good! A favourite!
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Course: Dessert
Cuisine: American
Keyword: < 30 Mins, Dessert, Easy, Fruit
Prep Time: 30 minutes
Calories: 537.1kcal

Ingredients

  • 1 (10 3/4 ounce) prepared loaf angel food cake, frozen
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup cold water
  • 1 teaspoon almond extract
  • 1 (3 ounce) package vanilla instant pudding mix (4-serving size)
  • 2 cups whipping cream, whipped
  • 4 cups peeled sliced fresh peaches (about 2 pounds)

Instructions

  • Cut cake into 1/4" slices;arrange half the slices on bottom of 13x9 baking dish.
  • In large bowl, combine condensed milk, water,and almond extract.
  • Add pudding mix; beat well.
  • Chill 5 minutes.
  • Fold in whipped cream.
  • Spread half the cream mixture over cake slices; arrange half the peach slices on top.
  • Repeat layering, ending with peach slices.
  • Chill 4 hours or until set.
  • Cut into squares to serve.
  • Refrigerate leftovers.

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Nutrition

Serving: 265g | Calories: 537.1kcal | Carbohydrates: 69g | Protein: 8.2g | Fat: 26.7g | Saturated Fat: 16.5g | Cholesterol: 98.4mg | Sodium: 433.2mg | Fiber: 1.4g | Sugar: 55.7g