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Farm Fresh: Peach Cream Cake a cool dessert

Thursday, August 22, 2002

By Arlene Burnett, Post-Gazette Staff Writer

Looking for a way to use local peaches? Look no further, as today's Farm Fresh recipe, Peach Cream Cake, is easy and utterly delicious. Packaged angel food cake is sliced and placed on the bottom of an 9-by-13-inch pan. A filling made of pudding and sweetened condensed milk is placed over the cake, followed by a layer of fresh peaches. The layering is repeated one more time. The recipe calls for 4 cups of sliced peaches, but adding more peaches wouldn't hurt -- it would only make this dessert better.

Peach Cream Cake

  • 1 prepared loaf of angel food cake

  • 14-ounce can sweetened condensed milk

  • 1 cup cold water

  • 3 1/2-ounce package instant vanilla pudding and pie filling (we used cheesecake flavor)

  • 1 teaspoon almond extract

  • 2 cups (1 pint) whipping cream, whipped

  • 4 cups or more sliced, pared fresh peaches (about 8 peaches)

Cut cake into 1/4-inch slices. Arrange slices on bottom of a 9-by-13-inch pan or baking dish.

In mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix and beat until well blended. Chill 5 minutes. Stir in extract. Fold in whipped cream. Pour half the cream mixture over cake slices; arrange half the peach slices on top. Repeat layering, ending with peach slices. Chill 4 hours or until set.

"Great American Favorite Brand Name Cookbook"

If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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