Peach Cream Cake

1. 1

   Stand ladyfingers on edge around side of 9-inch springform pan; line bottom with remaining ladyfingers.

2. 2

   Drain peaches, reserving 1/2 cup syrup.

3. 3

   Set aside 3 peach slices for garnish; dice remaining slices.

4. 4

   Dissolve gelatin in boiling water; stir in cold water and reserved peach syrup.

5. 5

   Refrigerate until slightly thickened.

6. 6

   Beat thickened gelatin with electric mixer until light and fluffy; fold in whipped topping.

7. 7

   Stir in diced peaches and pecans.

8. 8

   Pour i nto prepared pan.

9. 9

   Refrigerate until firm, about 3 hours.

10. 10

    Remove side of pan; garnish with reserved peach slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.