Peach Cream Cake Recipe
Servings: 12
Ingredients
- 13 ounce Angel food cake, cut into 1/4" slices
- 14 ounce Fat-free sweetened condensed lowfat milk
- 1 c. Cool water
- 3 ounce Fat-free vanilla pudding mix
- 1 tsp Pure vanilla extract
- 2 c. Cold Whip Free, thawed
- 29 ounce Peach slices in syrup, liquid removed
Directions
- Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl, combine sweetened condensed lowfat milk, water, and pudding mix. Mix well.
- Mix in vanilla extract and whipped topping. Pour half the mix over cake slices in pan. Arrange half the peach slices on top. Repeat layers.
- Refrigerate4 hrs or possibly till set.
- Serving Ideas : Cut into squares.
- NOTES : Chill leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 12 servings | |
| Calories 333 | |
| Calories from Fat 46 | 14% |
| Total Fat 5.16g | 6% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 351mg | 15% |
| Potassium 353mg | 10% |
| Total Carbs 66.93g | 18% |
| Dietary Fiber 1.3g | 4% |
| Sugars 49.06g | 33% |
| Protein 7.15g | 11% |
