Ingredients
- Cake
- 15 ounces angel food cake, prepared, cubed
- 21 ounces peach pie filling (1 can)
- Sauce
- 1 1/2 cups milk
- 8 ounces sour cream (1 cup)
- 3 ounces vanilla instant pudding (1 box)
- Topping
- 12 ounces heavy whipping cream (1 1/2 cups)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How to Make
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Step 1: Place half (about 4 cups) of the cake cubes in the bottom of a 2 1/2-quart dish.
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Step 2: Spoon about two-thirds of the peach pie filling over cake in dish.
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Step 3: Top with remaining half of cake cubes.
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Step 4: Whisk together milk, sour cream, and vanilla pudding filling in a large bowl until thickened and smooth, about 2 minutes.
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Step 5: Beat heavy cream, powdered sugar, and vanilla in a separate large bowl with an electric mixer on high until stiff peaks form, about 2 minutes.
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Step 6: Spoon evenly over pudding layer, gently swirling into the whipped cream.
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Step 7: Add rest of pie filling.
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Step 8: Loosely cover with plastic wrap, and refrigerate 24 hours.
We hope you enjoy this recipe!
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