Peaches and Cream Dessert from Oak Lodge - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Peaches and Cream Dessert from Oak Lodge

The following recipe fills a 20 cup bowl completely to the top. Adjust the recipe accordingly to the size bowl you use. Trifle bowls and punch bowls work great. A clear bowl is preferred so that the layers can be seen.

INGREDIENTS

1-15 oz. Angel Food Cake
10 cups sliced peaches (fresh or frozen sliced peaches thawed and drained well)
2 cans condensed milk
2 cups cold water
2 small packs instant vanilla pudding
4 cups cool whip

PROCEDURE

  • With a whisk, combine condensed milk, water and vanilla pudding. Whisk until thoroughly combined and mixture is smooth. Mixture will not be thick
  • Fold cool whip into the mixture
  • In your bowl, tear a part of your angel food cake into bite size pieces to form your first layer
  • Put some of your peaches on top of the cake, and then some of your pudding mixture on top of the peaches.
  • Repeat layers.
  • Garnish the top, if desired, with some peach slices you reserved.
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