Peach Cream Cake

Course : Cakes
Serves: 12
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13 ounces angel food cake -- cut into 1/4 inch 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 / Directions:

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.Refrigerate leftovers.


Nutritional Information:

223 Calories (kcal); trace Total Fat; (0% calories from fat); 5g Protein; 52g Carbohydrate; 0mg Cholesterol; 195mg Sodium

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