Dessert doesn't mean slaving in the kitchen all day long when you use this recipe. The prepared angel food cake makes it so easy.—Jean Nichols, Eugene, Oregon
- 6 slices angel food cake
- 2 cups canned sliced peaches, drained
- 3/4 cup heavy whipping cream, whipped
- Ground nutmeg, optional
- Place cake on individual plates. Top with peaches and whipped cream; sprinkle with nutmeg if desired. Yield: 6 servings.
Originally published as Peach Angel Food Cake in Country Woman September/October 2001, p39
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