Peach Cream Cake

Ingredients:
13 ounce angel food cake -- cut into 1/4-inch slices
14 ounce can fat-free sweetened condensed milk
1 cup cold water
3 ounce fat-free vanilla pudding mix
1 teaspoon pure vanilla extract
2 cups Cool Whip Free - thawed
29 ounce can peach slices in syrup -- drained

Directions:
Arrange half cake slices on bottom of 13 x 9-inch pan; set aside.

In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well.

Fold in vanilla extract and whipped topping. Pour half the mixture over cake slices in pan.

Arrange half the peach slices on top. Repeat layers.

Chill 4 hours or until set.

Notes: Refrigerate leftovers.

Makes 16 servings.

Nutritional information per serving:
Calories: 287
Fat: 1g
Calories from fat: 4%
Protein: 4g
Carbohydrate: 64g
Cholesterol: 4mg
Sodium: 159mg