Peach Cream Cake

13 ozs angel food cake -- cut into 1/4" slices
14 ozs fat-free sweetened condensed milk
1 cup cold water
3 ounces fat-free vanilla pudding mix
1 teaspoon pure vanilla extract
2 cup Cool Whip Free -- thawed
29 ozs 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.

Peach Cream Cake printer friendly version located here. (Just the recipe. Nothing else.)
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