Ingredients

The following ingredients have 4 Servings
  • 2 medium angel food cakes (or 1 large or pound cake)
  • 1 package Vanilla Pudding and Pie Filling 4 serving size
  • 2 cups milk
  • 1 cup whipping cream
  • 1 teaspoon almond extract
  • 1 can (28 oz) sliced peaches, drained (you can substitute any canned or 1 1/2 cups fresh fruit, diced)
  • 1 - 1 1/2 cups whipping cream
  • 3 teaspoons sugar

Instruction

  • Cut across the top of the cake. Make the slice about 1 inch thick. Set aside.
  • Using your fingers hollow out the cake. Place all of the cake pieces in a bowl and tear into small pieces. Try to go as close to the inner walls of the cake without going all the way through. Dig down until you reach about 1 inch from the bottom.
  • Cook pudding with milk according to package directions. Cool in the fridge.
  • Take a little more than half of the canned peaches and cut them up. I usually cut each slice into 4 pieces. You can chop them smaller if you wish. Place remaining peach slices on paper towel to dry them. Set aside.
  • Beat 1 cup of the whipping cream with the almond extract until stiff peaks form. Gently fold into your cooled pudding. Next add the cake pieces and chopped peaches. Stir until incorporated.
  • Using a spoon, fill hollowed out cake with mixture until totally full. Place top back on cake. Refrigerate.
  • This next step is up to you. I always do it but you dont need to. Take 1-1 1/2 cups whipping cream and 2-3 teaspoons of sugar and best until stiff peaks form. Decorate cake with whipping cream right before serving. Place dry peaches on top to decorate. Serve and enjoy!