Peach Angel Dessert

• 3/4 c. sugar
• 2 Tbsp. cornstarch
• 1 c. water
• 2 Tbsp. corn syrup
• 1/4 c. peach gelatin
• 1 loaf angel food cake
• 1 (8 oz.) pkg. cream cheese
• 2 Tbsp. skim milk
• 2/3 c. confectioners sugar
• 1 (8 oz.) Lite Cool Whip
• 3 c. sliced, peeled fresh or frozen peaches, thawed

1. In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Cook and stir until mixture comes to a boil. Cook 1 to 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times. Cut angel food cake into 9 slices. Line an ungreased 13 x 9 x 2 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. Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved topping. Refrigerate leftovers.

sugar, cornstarch, water, corn syrup, peach gelatin, angel food cake, cream cheese, milk, confectioners sugar, peaches

Taken from www.cookbooks.com/Recipe-Details.aspx?id=46100 (may not work)