Title: Peach Cream Cake
Categories: Pudding Cake
Yield: 12 Servings

13	oz	Angel food cake; cut into 1/4" slices
14	oz	Fat-free sweetened condensed milk
1	c	Cold water
3	oz	Fat-free vanilla pudding mix
1	ts	Pure vanilla extract
2	c	Cool whip© free; thawed
29	oz	Peach slices in syrup; drained

Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla extract and whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top. Repeat layers. Chill 4 hours or until set.

Per serving: 287 Calories; 1g Fat (4% calories from fat); 4g Protein; 64g Carbohydrate; 4mg Cholesterol; 159mg Sodium

Serving Ideas : Cut into squares.

NOTES : Refrigerate leftovers. Posted to MM-Recipes Digest V4 #3 by fatfree-request@fatfree.com on Jul 8, 1997

Recipe by: Quick & Easy Desserts

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