Peaches & Cream Cake

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!

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