This fresh peach dessert is one of my favorites! Light and creamy and full of juicy ripe peaches, this recipe is sure to remind you of your favorite kind of summer! I found it in my Country Quick and Easy Gooseberry Patch cookbook. If good fresh peaches are hard to find, a 15 ounce canned sliced peaches, drained can easily be substituted, omitting the extra sugar.
1 (6 oz.) pkg. instant vanilla pudding mix
1 baked angel food cake, cubed – I used a boxed angel food cake mix here
8 fresh peaches, peeled and diced
1/8 to 1/4 tsp. almond extract
1-2 T. sugar
1 (16 oz.) whipped topping
Prepare pudding according to the package directions and refrigerate for about 10 minutes. Combine the diced peaches, sugar, and almond extract and allow to sit and mingle. Line the bottom of a 13 by 9 baking pan with the angel food cake. Spread the pudding over the cake cubes. Arrange the peaches over the top, saving a little for garnish, if you like. Finish the dessert by spreading the whipped topping over all. Cover and refrigerate for at least one hour before serving. Enjoy!!
Makes 18 to 24 servings.