Peach Cream Cake

 

Ingredients:

13 ounces cake cut into 1/4 th slices
14 ounces condensed milk (low fat)
1 cup cold water
3 ounces vanilla pudding mix
1 tsp vanilla essence
29 ounces peaches in syrup

Preparation:

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 essence
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.

Serving Ideas: Cut into squares.

 

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