Punch Bowl Cake

1. 1

   Reserve one cup of almond cream for later.

2. 2

   Cut cake lengthwise in half, then crosshalf.

3. 3

   Prepare vanilla with 1 1/2 cups milk and almond; fold in 2 cups Cool Whip.

4. 4

   Drain syrup from one package of strawberries, add orange juice and spread 1 cup almond cream.

5. 5

   Arrange half of pound cake slices over almond cream.

6. 6

   Drizzle half of orange juice mixture over cake to moisten it.

7. 7

   Top cake with half of strawberries, spread almond cream on top.

8. 8

   Moisten cake with remaining juice mixture; add peaches. Arrange remaining strawberries in circle, spoon reserved cream in middle and sprinkle with almonds.

* Per serving · 4 servings · Values may vary.

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