Preheat oven to 350\u00b0F. Grease a large baking dish. Arrange cake in prepared dish.
Whisk together eggs, milk and powdered sugar. Strain over cake in baking dish. Top with peach slices. Place dish in a roasting pan. Add enough hot water to come halfway up side of baking dish. Bake for 1 hour, or until golden and just set.
Let cool for 10 mins then dust with powdered sugar. Serve.
In a bowl, dissolve gelatin in hot milk; set aside.
Meanwhile, in a mixing bowl, beat cold milk and pudding mix on low speed for 2 minutes. Add gelatin mixture; mix well. Let stand for 5 minutes.
Spoon into individual dishes. Garnish with peaches and whipped topping if desired.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Combine first 3 ingredients; stir until dissolved. At this point, I add diced peaches and peach juice; chill in 9 x 13-inch dish to serve as salad.
Layer vanilla wafers, peaches pudding mixture. Repeat layers. Finish with reserved Cool Whip-use a deep bowl. Chill overnight or several hours.
nd beat again.
Add peach mixture and liquor (optional) and
Filling:
Combine sugar, salt, flour and beaten egg yolks.
Add milk-syrup mixture.
Cook on low heat until thickened.
Remove from heat.
Add butter and flavor; beat until smooth.
Alternate cookies and thin slices of peaches with pudding.
Place peach halves in buttered custard cups or 8 x 8-inch glass baking dish.
Beat eggs until thick and lemon colored.
Add sugar, blend in cinnamon and breadcrumbs.
Stir in melted margarine.
Spread over peaches and bake in 400\u00b0 oven for 30 minutes or until golden brown.
In glass dish, place wafers on bottom.
Then layer with fruit and pudding.
Add second layer of wafers and fruit and pudding if desired.
Top with prepared whipped topping.
Drain peaches, reserving 1 cup syrup for sauce.
Place peaches in baking dish.
Put bread crumbs over peaches.
Beat together eggs, cream, butter, sugar and cinnamon; pour over bread crumbs. Bake at 400\u00b0 for 20 minutes.
Prepare Sauce; pour over pudding. Serve while warm.
Mix first 3 ingredients together and bake in a round baking dish for approximately 30 minutes until hot.
Take from oven. Beat the egg whites until stiff, then gradually add sugar until glossy.
Spread this over the peach mixture and return to oven for about 14 minutes, until meringue has browned.
ater; mix well.
Add pudding mix; beat with a wire
Place cake slices into the base of 8 (1 cup) glasses or bowls. Drizzle sherry or brandy evenly between glasses.
Top with jellies and peaches. Pour the pudding over and top with cream. Chill until ready to serve. Sprinkle with chocolate curls to serve.
Simmer, stirring, until thickened. Add peach slices and simmer for 8
nto a large bowl, add pudding and milk. Whisk until blended
se the poppyseed or creamy peach filling. Spoon in a couple
acaroons with custard, half the peach slices, then the remaining gelatin
Mix together instant vanilla pudding and 1 Cup of Milk.
Spread pudding mixture evenly on bottom of pre made shortbread pie crust.
Drain peaches and reserve peach juice.
Spread peaches over pudding mixture.
Mix together peach juice, cream cheese and vanilla extract.
Spread the cream cheese mixture on top of peaches.
Turn broiler on and cook pie until light brown spots appear on the top layer of the pie.
Remove pie and dust with cinnamon.
Refrigerate pie for at least 1 hour or until pie is cold.
Slice and serve.
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.
Drain peaches.
Reserve a few peach slices for garnish; coarsely chop remaining peaches.
Slice bananas.
In medium bowl, stir rice pudding, peach yogurt, chopped peaches and all but 12 slices of banana.
Spoon pudding mixture into 4 dessert bowls. Garnish with mint leaves and reserved peach and banana slices. Makes 4 servings.