Peach Angel Dessert

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 tablespoons corn syrup
• 1/4 cup peach gelatin, apricot gelatin or 1/4 cup orange gelatin
• 10 1/2 ounces angel food cake (1 loaf)
• 8 ounces reduced-fat cream cheese
• 2 tablespoons nonfat milk
• 2/3 cup confectioners' sugar
• 8 ounces frozen light whipped topping, thawed
• 3 cups fresh peaches, peeled and sliced or 3 cups sliced frozen peaches, thawed

1. In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrupnuntil smooth. Cook and stir until mixture comes to a boil. Cook for 1-2 minutes until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times.
2. Cut angel food cake into nine slices. Line an ungreased 13x9x2-inches dish with the slices. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in confectioners' sugar. Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture; spread over cake. Top with peaches. Pour gelatin mixture over peaches.
3. Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved whipped topping. Refrigerate leftovers.

sugar, cornstarch, water, corn syrup, peach gelatin, cake, cream cheese, nonfat milk, sugar, light whipped topping, fresh peaches

Taken from www.food.com/recipe/peach-angel-dessert-401974 (may not work)