Peach Jell O Pudding Cake Food

PEACH ANGEL DESSERT

Steps:

• 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 nine slices. Line an ungreased 13-in. x 9-in. dish with the slices; set aside. In a large 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., Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved whipped topping. Refrigerate leftovers.

JELLO PISTACHIO PUDDING CAKE

Steps:

• Combine all ingredients in large bowl.
• Beat at medium speed for 2 minutes.
• Pour into greased and floured 10" tube bundt pan.
• Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
• Cool in pan for 15 minutes.
• Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.

FRESH PEACH DESSERT

Steps:

• In a medium sauce pan, combine dry pudding mix, jello powder and water.
• Stir and heat to a boil. Let it boil for one minute.
• Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour.
• Peel and cut up peaches (or fruit of choice) and set aside.
• Remove cooled Jello from the fridge and fold in the cool whip topping. Next fold in fresh fruit. Place back in fridge.
• Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients.
• Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly.
• Remove Jello mixture and pour into the crust. Place back in fridge to continue firming up, about another hour.
• Serve with whipped topping.

ANGEL CAKE SURPRISE

Steps:

• Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
• Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
• Prepare instant pudding according to instructions on box and spread evenly over fruit.
• Spread whipped topping on top of the pudding. Try to keep the layers separate.
• Refrigerate at least 2 hours before serving.

PEACHY ANGEL FOOD BREAD PUDDING

Steps:

• butter a dish and a set aside. Preheat oven to 350* and prepare a water bath for the pudding pan. set aside. Cube the angel food cake and put in the buttered dish.
• Mix the beaten eggs well, add the instant jello,milk,vanilla into egg mixture. Pour on top of cake. Then top that with peaches, and finally add the egg mixture to the peaches and cake.
• Sprinkle the whole thing with the cinnamon and sugar.
• Finally pour 4 oz. of the apricot nectar on top.
• Place in the water bath and bake until golden brown and bubbly.
• Cook for 35-45 minutes until gold and bubbly.
• When done let cool for 20 minutes. Top with cool whip and ice cream just to cut the sweetness (ha ha).

POUND CAKE PEACH PUDDING

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemon zest and juice; mix well.
• Line bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP. Repeat layers twice.
• Refrigerate at least 1 hour before serving.

JELLO LEMON PUDDING CAKE

Steps:

• Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
• Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.
• Cool in pan 15 minutes; remove from pan.
• To make glaze, gradually add hot milk and yellow food coloring to confenctioners' sugar in a bowl, blending well.
• Pour glaze onto cooled cake.

EASY PEACH PUDDING PIE

Steps:

• Spread half the peach pie filling onto bottom of crust.
• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
• Refrigerate 3 hours or until firm