Peach Angel Dessert

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 15
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 tablespoons corn syrup
• 1/4 cup peach gelatin, apricot gelatin or 1/4 cup orange gelatin
• 10 1/2 ounces angel food cake (1 loaf)
• 8 ounces reduced-fat cream cheese
• 2 tablespoons nonfat milk
• 2/3 cup confectioners' sugar
• 8 ounces frozen light whipped topping, thawed
• 3 cups fresh peaches, peeled and sliced or 3 cups sliced frozen peaches, thawed

Recipe

• 1 in a small saucepan, combine sugar and cornstarch. gradually whisk in water and corn syrupnuntil smooth. cook and stir until mixture comes to a boil. cook for 1-2 minutes until thickened. remove from the heat; stir in gelatin until dissolved. cool to room temperature, stirring several times.
• 2 cut angel food cake into nine slices. line an ungreased 13x9x2-inches dish with the slices. in a mixing bowl, beat cream cheese and milk until blended. gradually beat in confectioners' sugar. set aside 1/3 cup whipped topping for garnish. fold remaining whipped topping into cream cheese mixture; spread over cake. top with peaches. pour gelatin mixture over peaches.
• 3 cover and refrigerate for at least 4 hours. cut into squares. top each piece with about 1 teaspoon of reserved whipped topping. refrigerate leftovers.