Peach Angel Dessert - cooking recipe

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons corn syrup
1/4 cup peach gelatin, apricot gelatin or 1/4 cup orange gelatin
10 1/2 ounces angel food cake (1 loaf)
8 ounces reduced-fat cream cheese
2 tablespoons nonfat milk
2/3 cup confectioners' sugar
8 ounces frozen light whipped topping, thawed
3 cups fresh peaches, peeled and sliced or 3 cups sliced frozen peaches, thawed

Preparation

In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrupnuntil smooth. Cook and stir until mixture comes to a boil. Cook for 1-2 minutes 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 13x9x2-inches 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 whipped topping. Refrigerate leftovers.