Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Peach Cream Cake
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- #39054
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 prepared loaf (7-inch size) angel food cake, frozen
1 can (14 ounce size) sweetened condensed milk (not evaporated milk)
1 cup cold water
1 package (3.5 ounce size) instant vanilla pudding and pie filling mix
1 teaspoon almond extract
2 cups whipping cream, whipped
4 cups sliced, pared fresh peaches
OR
1 bag (20 ounce size) frozen sliced peaches, thawed
directions
Cut cake into l/4-inch slices, then arrange half the slices on bottom of 13- x 9-inch baking dish.
In a large mixer bowl, combine sweetened condensed milk and water, mixing well. Add pudding mix and beat until well blended. Chill for 5 minutes.
Stir in extract and fold in whipped cream. Pour half the cream mixture over cake slices. Arrange half the peach slices on top. Repeat layering, ending with peach slices.
Chill for 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.
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nutrition data
Nutritional data has not been calculated yet.
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