Rum Ricotta Cake

• 1 large angel food cake, store-bought
• 1 cup white grape juice
• 3 ounces sugar-free peach gelatin mix
• 16 ounces frozen peaches, drained
• 15 ounces low-fat ricotta cheese
• 12 ounces non-dairy whipped topping
• 2 tablespoons rum extract
• 5 slices peaches (from bag of frozen peaches)

1. Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border.
2. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese.
3. Chill in refrigerator for about 30 minutes.
4. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake.
5. Chill for 1 hour before serving. Garnish with peach slices.

angel food cake, white grape juice, sugar, peaches, ricotta cheese, rum, peaches

Taken from www.food.com/recipe/rum-ricotta-cake-161563 (may not work)