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Peach Cream Cake Recipe
Combine 1 can sweetened condensed milk with 1 cup cold water.
Add a small box instant vanilla jello and mix on low speed for 2 minutes.
Refrigerate 5 minutes.
Add 1 t vanilla extract and 2 cups whipping cream that has been whipped.
Slice a 7" Angel food cake into thin slices.
Cover the bottom of a 9x13" pan with half the slices.
Top with half the cream mixture and sliced fresh or frozen peaches. *Top with remaining cake slices, cream, and end with peach slices. *Chill 4 hours before
serving.
This is sooo good. I've also made it with fresh strawberries and frozen raspberries and blueberries.
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