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Categories:
sugar cornstarch water corn syrup peach gelatin angel food cake cream cheese milk confectioners sugar peaches
Viewed: 34 - Published at: 5 years agoIngredients
- 3/4 c. sugar
- 2 Tbsp. cornstarch
- 1 c. water
- 2 Tbsp. corn syrup
- 1/4 c. peach gelatin
- 1 loaf angel food cake
- 1 (8 oz.) pkg. cream cheese
- 2 Tbsp. skim milk
- 2/3 c. confectioners sugar
- 1 (8 oz.) Lite Cool Whip
- 3 c. 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 a boil. Cook 1 to 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times. Cut angel food cake into 9 slices. Line an ungreased 13 x 9 x 2 dish with the slices. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in confectioners 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 for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved topping. Refrigerate leftovers.
