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Peaches and Cream Cake by EAGLE BRAND®

"Peaches and fluffy vanilla cream are layered with thinly sliced angel food cake to make a simply unforgettable dessert."
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servings 488 cals
Original recipe yields 12 servings (1 - 13x9 inch cake)

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  1. Cut cake into 1/4 inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
  2. In large bowl, combine sweetened condensed milk, water and almond extract. Add pudding mix; beat on low, well. Chill 5 minutes. Fold in whipped cream.
  3. Spread half the pudding mixture over cake slices; arrange half the peach slices on the top. Top with remaining cake slices, cream filling and peach slices. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.

Nutrition Facts

Per Serving: 488 calories; 18.2 g fat; 56.7 g carbohydrates; 5.6 g protein; 66 mg cholesterol; 586 mg sodium. Full nutrition

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This is an easy and elegant recipe. I added blueberries to mine and a friend said "On a scale of one to ten this rates a twelve!" I didn't have trouble with the peaches discoloring but I cover...

Add top layer of peaches at the last minute or they will discolor