RICHMOND, Va - Retired local caterer Alice McIntyre debuted her new cook book memoir, ‘Sweet Memories – 30+ Years of Stirring Up Fun,’ packed with delicious recipes and personal experiences. She shared one of her favorite dessert dishes, a sweet Peaches and Cream Cake, layers with fresh peaches, pound cake, and a homemade cool whip topping. You can sweet ‘Sweet Memories’ on Amazon.com.
Peaches and Cream Cake
1 loaf pound cake
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 cup cold water
1 tsp. almond extract
1 (4 serving size) pkg. vanilla instant pudding mix
1 (8 oz.) bowl Cool Whip
4 cups pared, sliced fresh peaches (about 2 lbs.)
Cut cake into 1/4 inch slices. Arrange half the slices on bottom of 13 x 9 inch baking dish. In large mixing bowl, combine sweetened condensed milk, water, and almond extract; mix well. Add pudding mix; beat well. Chill for 5 minutes.
Fold in Cool Whip. Pour half the cream mixture over cake slices. Arrange half the peach slices on top. Repeat all layers, ending with peaches.
Chill for 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.
Note: To prevent peaches from browning, drop slices into pineapple juice, then remove them from juice and drain in colander before using in the cake.
