Cream Cheese Pound Cake - cooking recipe

Ingredients

3 sticks butter or margarine (room temperature)
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. all-purpose flour
3 tsp. vanilla
1 small carton Cool Whip
1 small can sweetened condensed milk (not evaporated milk)
1/2 c. lemon juice
1 1/4 c. sliced, fresh or frozen peaches

Preparation

Mix
together
the
softened
butter,
cream cheese and sugar. Beat
until
creamy.
Add eggs; beat until well mixed, then gradually add flour, then vanilla.\tBake in a greased and floured Bundt pan at 325\u00b0 for 1 hour and 20 minutes.