Peach Cream Cake
 

Peach Cream Cake

13 oz angel food cake cut into 1/4" slices
14 oz sweetened condensed milk
1 cup cold water
3 oz vanilla pudding mix
1 tsp pure vanilla extract
2 cup Cool Whip; thawed
29 oz peach slices in syrup, drained

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. Refrigerate leftovers

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