posted by pwhayes 06-15-99 5:56 PM
Peach Melba Angel Cake
4 medium peaches, peeled and pitted
1 (14 oz) can Eagle Brand Condensed Milk (not evaporated)
1/2 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanilla pudding mix
2 cups ( pint) Borden Whipping Cream, whipped
1 (14 oz) prepared angel food cake, cut into cubes
Red Raspberry preserves
Chop 2 peaches; set aside.
In a large bowl, combine condensed milk, water and extract. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream then chopped peaches and cake cubes. Pour into 9 inch springform pan. Chill 4 hours or until set.
Before serving, slice remaining peaches; arrange on top with preserves.
This is a very pretty dessert with the sliced peaches in a sunburst pattern with fresh raspberries in the center and the preserves drizzled over the peaches.
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