Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons corn syrup
1/4 cup peach gelatin powder
1 — 10-1/2 oz. loaf-shaped angel food cake
1 — 8 oz. package reduced-fat cream cheese
2/3 cup confectioners’ sugar
2 tablespoons fat-free milk
1 — 8 oz. carton frozen reduced-fat whipped topping, thawed
3 cups sliced peeled fresh sliced peaches

Directions

~In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Bring to a boil. Cook and stir until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times.

~Cut angel food cake into nine slices. Line an ungreased 13×9″ dish with the slices; set aside.

~In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in milk.

~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.

~Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved whipped topping. Refrigerate leftovers.

~Makes 15 servings.

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