Peach Angel Dessert - cooking recipe

Ingredients

3/4 c. sugar
2 Tbsp. cornstarch
1 c. water
2 Tbsp. corn syrup
1/4 c. peach gelatin
1 loaf angel food cake
1 (8 oz.) pkg. cream cheese
2 Tbsp. skim milk
2/3 c. confectioners sugar
1 (8 oz.) Lite Cool Whip
3 c. sliced, peeled fresh or frozen peaches, thawed

Preparation

In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Cook and stir until mixture comes to a boil. Cook 1 to 2 minutes or until thickened. Remove from 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 the slices. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in confectioners sugar. 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 topping. Refrigerate leftovers.