| | Directions | | In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times. Cut angel food cake into 9 slices. Line an ungreased 13 x 9 x 2 dish with slices; set aside. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk. Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture; spread over cake. Top with peaches. Pour gelatin mixture over peaches. |
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Prep Time: 20 minutes
Servings: 15
Serving Size: 1 piece
|  | | Ingredients | | - | | 3/4 cup sugar |
| - | | 2 tablespoons cornstarch |
| - | | 1 cup water |
| - | | 2 tablespoons corn syrup |
| - | | 1/4 cup orange gelatin powder |
| - | | 1 package 10 1/2 oz angel food cake |
| - | | 1 package 8 oz reduced-fat cream cheese |
| - | | 2/3 cup confectioners' sugar |
| - | | 2 tablespoons fat-free milk |
| - | | 1 package 8 oz frozen reduced-fat cool whip, thawed |
| - | | 3 cups sliced peeled fresh or frozen peaches, thawed |
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