Ingredients
- 13 ounces angel food cake cut into ¼" slices
- 14 ounces fat-free sweetened condensed milk
- 1 cup cold water
- 3 ounces fat-free vanilla pudding mix
- 1 teaspoon pure vanilla extract
- 2 cups Cool Whip Free thawed
- 29 ounces peach slices in syrup drained
Make it step by step
- Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla extract and whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top. Repeat layers. Chill 4 hours or until set.
- Serving Ideas: Cut into squares.
- NOTES: Refrigerate leftovers.
- You can substitute low-fat pound cake for the angle food cake when making this recipe. The only differences are a subtle change in flavor and higher fat content.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.