Peaches And Cream Delight - cooking recipe

Ingredients

1 sara lee poundcake
14 ounces sweetened condensed milk
1 (3 1/2 ounce) box Jello Instant Vanilla Pudding Mix
8 ounces whipped topping
1 cup cold water
1 teaspoon vanilla extract
4 cups peaches, peeled and sliced

Preparation

Cut the cake into 1/4\" slices and arrange half in the bottom of a 9x13 dish.
In a large bowl, combine the sweetened condensed milk, water, vanilla extract, and pudding. Beat well; chill 5 minutes.
Fold in the whipped topping and spread half the mixture over the cake.
Arrange half the peach slices on top of the fluff.
Repeat layers beginning with cake and ending with peaches. Chill 4 hours, covered, or until it is set. Refrigerate any leftovers and keep covered. This is better if it sits overnight to let the cake get soft.