Peach Angel Dessert

By ksgroves

Ingredients

• 1 cup water
• 2 TBS corn syrup
• 1/4 cup peach jello
• 1 (10 oz.) loaf angel food cake
• 1 (8 oz. pkg. cream cheese
• 2 TBS milk
• 2/3 cup confectioners' sugar
• 1 carton whipped topping
• 3 cups sliced, peeled or frozen peaches

Preparation

Step 1

In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Cook and stir until mixture comes to a boil. Cook for 1 to 2 minutes or until thickened. Remove from the heat, stir in jello until dissolved. Cool in room temperature, stirring several times. Cut angel food cake into 9 slices. Line a 13 x 9 x 2 inch dish with the slices. Fold whopped topping into cream cheese mixture. Spread over cake. Spread over cake. Top with peaches. Pour gelatin mixture over peaches. Cover and refrigerate for at least 4 hours.