Peaches & Cream Cake
Bake a yellow cake mix as directed, in a 9 x 13″ pan. Then top with this creamed filling: 3 ounces soft cream cheese, 2 T. confectioners sugar, 1 T milk, 1 1/2 cups Cool Whip. (I used lite ingredients and sugar free Jello.)
Top the creamed filling with 2 cups fresh sliced peaches.
Then Glaze with 3/4 cup sugar, 5 t. cornstarch, 1 1/2 cups cold water, 3 oz. package peach Jello. In saucepan combine sugar and cornstarch. Stir in water until smooth and bring to a boil. Let thicken, then remove from heat. Stir in gelatin until dissolved. Let cool and spoon over peaches.
Great cool refreshing summer dessert!