Break 1/2 of angel food cake into pieces in the bottom of a deep dish.
Mix 2 cups of milk with instant pudding until thick and smooth in another bowl.
Add peach yogurt and mix well.
Cover angel food pieces with 1/2 of peach yogurt and pudding mixture. Slice 1 peach on top of pudding mixture.
Break up other 1/2 of angel food cake into pieces on top of peach.
Cover with other half of pudding mixture and top with sliced peaches in a star design. Chill thoroughly.
This dessert is very light and refreshing.
Put grated coconut in each peach half; turn upside down in pie crust.
Beat egg yolks and mix with instant pudding.
Sprinkle coconut over peaches, then put pudding over all.
Beat egg whites with sugar.
Put over pie.
Bake pie under broiler until brown.
Dissolve gelatin in boiling water.
Add ginger ale.
Chill until thickened.
Fold in peaches.
Spoon into individual molds, serving bowl or individual dessert dishes.
Chill until firm, about 3 hours.
Makes 5 servings.
Pour jello in 2 cups of boiling water.
Make sure jello is dissolved good.
Pour in 2 cups of cold water.
Add peach pie filling.
Put in bowl and chill.
Trim crust from angel food cake and tear into bite size pieces.
Beat instant pudding mix with milk and stir in yogurt. In a 9 x 13-inch pan, layer half of the angel food pieces, then half of peach pie filling and half of pudding mixture.
Repeat layers.
Garnish with sliced almonds.
Refrigerate 4 hours. Serves 12.
This is recommended for low cholesterol diets.
Mix flour, margarine and nuts together.
Press into a 9 x 12-inch pan.
Bake at 300\u00b0 for 20 minutes.
Cool completely.
Mix cream cheese, Cool Whip, 1 cup powdered sugar and vanilla.
Spread onto crust.
Boil 1 cup water and add 1 cup sugar and cornstarch until thick.
Take off stove and mix with peach jello.
Cool, then add peaches.
Spread onto second layer.
drain peaches, reserve the juice. Chop the peaches into large chunks.
combine peach juice with sugar and Splenda mixture, bring to boil.
Stir in the jello, mix, then stir in cream cheese.
Fold in whipped topping and chopped peaches.
Refrigerate until chilled, about 2 hours.
Enjoy.
In large bowl, mix softened cream cheese and evaporated milk and set aside.
In a blender, put peaches, juice and all in blender.
In a pan, combine peach mixture, Jell-O, pineapple, sugar and water and heat until warmed.
Fold into cream cheese mixture and pour into 9 x 13 pan and refrigerate until firm.
Mix first 5 ingredients together until smooth. Put in a 9 or 10 inch square pan. Drain juice from sliced peaches and reserve. Arrange peaches on top of Bisquick. Whip together cream cheese, sugar and 3 Tbsp. peach juice. Drop by tablespoons on top. Bake at 350\u00b0
for 30 to 35 minutes.
Drain peaches; reserve juice. Combine cornstarch, cinnamon, cloves and nutmeg in saucepan. Stir in peach juice and blend well. Add peaches and bring to a boil, stirring constantly.
Reduce heat.
Simmer 2 minutes.
Remove from heat.
Add orange extract and brown sugar substitute.
Mix well and serve hot.
Drain peaches and reserve juice; set aside.
Combine cornstarch, cinnamon, cloves and nutmeg in medium saucepan.
Stir in reserved peach juice until well blended.
Add peaches.
Bring to boil, stirring constantly.
Reduce heat and simmer 2 minutes. Remove from heat.
Add orange extract and brown sugar substitute, mixing well.
Serve warm.
Yields 3 servings of 1/2 cup each. Each serving may be exchanged for 1 fruit.
Drain peaches, reserving juice.
Set peaches aside.
Combine cornstarch and spices in a medium saucepan.
Stir in peach juice and rind.
Add peaches to mixture in saucepan.
Bring to a boil, stirring constantly.
Reduce heat and simmer 2 minutes.
Remove from heat and serve warm.
he peaches. Arrange the fresh peach slices in overlapping circles on
se the poppyseed or creamy peach filling. Spoon in a couple
he slotted spoon, raise a peach from the water and move
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.
Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
This is a great dessert to serve at a small luncheon or dinner party.
Before guests arrive, place a slice of cake with one peach half on top into individual dessert dishes or long stem glasses. Refrigerate.
At dessert time, heat preserves on low in saucepan until they become loose and soft.
Spoon hot preserves over the cake and peach.
Add one large scoop of ice cream on top and more hot preserves.
Add a scoop of Cool Whip and add a cherry on top.
Plug in sandwich maker to get warm.
Butter bread and place buttered sides together.
Mash up the peach halves and combine with brown sugar, spoon onto slice of bread.
Lay slice onto sandwich maker, and then the other slice goes on top. Ensure buttered sides are facing outwards.
Cook for 5 minutes or until bread is golden.
Serve HOT.
nd cool.
Place peach half in dessert dish (you may need
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!