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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 3/4 Sugar
- 2 Tbsp. Cornstarch
- 1 Cup Water
- 2 Tbsp. Corn Syrup
- 1/4 Cup Peach or Orange Gelatin Powder
- 1 Loaf (10 1/2 oz.) Angel Food Cake
- 1 (8 oz.) Reduced Fat Cream Cheese
- 2 Tbsp. Fat Free Milk
- 3 Cups Confectioner Sugar
- 1 Carton (8 oz.) Frozen Reduced Fat Whipped Topping Thawed
- 3 Cups Sliced Peeled Fresh or Frozen Peaches, Thawed
Method
- In a small saucepan combine sugar and cornstarch.
- Gradually whisk in water, and corn syrup until smooth.
- Cook and stir until mixture comes to boil.
- Cook 1-2 minutes or until thickens. Remove from heat.
- Stir in gelatin until dissolved.
- Cool to room temperature, stirring several times.
- Cut angel food cake into nine slices.
- Line an ungreased 13x9x2 dish with the slices.
- In a mixing bowl beat cream cheese and milk until blended.
- Gradually beat in confectioner sugar.
- Set aside 1/3 cup whipped topping for garnish.
- Fold remaining whipped topping into cream cheese mixture.
- Spread over cake.
- Top with peaches.
- Pour gelatin mixture over peaches.
- Cover and refrigerate 4 hours or longer. Cut into squares and top each piece with Whipped Topping.
