Thursday, January 6, 2011

Peach Cream Pie

By: Rebecca Feigenblatt

I really call my dish "peach cream pie" but I don't usually use peaches. I just use whatever fruit is in season.

18 oz prepared angel food cake
14 oz sweetened condensed milk
1 c cold water
1 sm pkg instant vanilla pudding
1 tsp almond extract
4-5 c cool whip
4 c sliced peaches (or other fruit)
2 T lemon juice

Cut cakes into thin slices. Arrange
half on bottom of 9X13 dish. Mix
condensed milk and water. Add
pudding. Beat. Let stand 5 minutes.
Stir in almond extract. Fold in cool
whip. Toss peaches in lemon juice.
Pour cream mixture over cake.
Layer peaches, then cake, then
pudding, then peaches. Cover and
chill for 4 hours.

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