Peach Cream Cake
This Peach Cream Cake is a light fluffy no-bake dessert with fresh peaches, angel food cake, and a creamy vanilla filling.
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1 cup cold water
- 1 (3.4 ounce) instant vanilla pudding mix
- 1 prepared angel food cake, (about 9-12 ounces)
- 2 cups heavy cream
- 1 teaspoon almond extract
- 4 cups fresh diced peaches, (peeled)
Instructions
- In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for at least ten minutes while preparing the rest of the dessert.
- Dice angel food cake into 1-inch cubes. Set aside.
- In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain. Stir in almond extract.
- In a 9x13 baking dish, layer half of the angel food cake cubes. Pour half of the cream mixture on top, and sprinkle half of the peaches. Repeat layers, ending with the peaches. Chill in the refrigerator for 4 hours up to three days. Serve.
Notes
If making this way ahead of time you can switch the order of the layers with the peaches on top of the angel food cake and the cream on top. This will limit the amount of air that contacts the peaches.
You can make this in little trifle cups for a cute presentation.