Peach Angel Dessert – a delicious recipe with sugar, cornstarch, water, corn syrup, peach gelatin, angel food cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 1 to 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times. Cut angel food cake into 9 slices. Line an ungreased 13 x 9 x 2 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. Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved topping. Refrigerate leftovers.
452
kcal
Calories
9
g
Fat
95
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3/4 c. sugar, 2 Tbsp. cornstarch, 1 c. water, 2 Tbsp. corn syrup, and more.
Yes, Peach Angel Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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