Peaches in Clouds

Pat Duran

By
@kitchenChatter

This is an old recipe from my Aunt Martha- she had her own peach trees- 3 of them. She made many great recipes with them and this was one of her favorite to make. Besides her peach cake and her cobbler, and her cookies-bars. Oh yum!


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Comments:

Serves:

makes 1- 9x13-inch pan of dessert

Prep:

2 Hr

Method:

Refrigerate/Freeze

Ingredients

3 c
fresh or canned peaches, sliced ,drained juice reserved
2/3 c
granulated sugar( do not use for canned peaches)
1 large
angel food cake -torn in pieces
3 oz
pkg. raspberry jello
1 c
boiling peach juice( heat to boiling in microwave)
1 c
remaining juice, if necessry add water to make 1 cup
9 oz
thawed whipped topping
3 oz
pkg. instant vanilla pudding
6 oz
pkg. flaked coconut
8 oz
thawed whipped topping ( use only 1/2 )

Directions Step-By-Step

1
If using fresh peaches, peel, pit, and slice them into a bowl and combine with the sugar and let set for 2 hours or overnight. (canned peaches continue with recipe)
Then in a 9x13-inch pan of casserole. add the torn or crumbled cake;set aside.
In a small bowl combine the jello and the boiling juice stirring until dissolved, add the remaining juice and stir . Pour over cake pieces in dish.
Add peaches over jello, sprinkle half the coconut over this.
Mix pudding according to package directions using only 1 1/2 cups milk. Don't let it thicken to much add the 9 oz. topping to the pudding mixture and blend together and pour over peaches and coconut and cake.
Shake pan so that pudding will sink through fruit. Spread small topping over this and sprinkle remainder of coconut over topping. Let set overnight in refrigerator. Delicious. Oh, how I love this stuff.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American