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1 angel food cake
3-1/2 oz. package instant vanilla pudding
1-1/2 cups milk
6 oz. peach yogurt
1/3 cup sliced almonds, toasted
21 oz. can peach pie filling
1 (8-oz.) container of Cool Whip
Trim crust from angel food cake and tear into bite-sized pieces. Beat instant vanilla pudding mix with the milk and then stir in peach yogurt. In a 9x13-inch pan (or a pretty glass truffle bowl) layer half of the angel food cake pieces, then half of the peach pie filling and half of the pudding mixture. Repeat layers. Cover the top with Cool Whip. Garnish with sliced almonds. Refrigerate at least 4 hours.
NOTE-- For a lower calorie dessert you can substitute instant sugar free pudding, low fat yogurt and 1% or skim milk.
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Age : 71
Location : Boynton Beach, florida
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