Peach Angel Trifle

Glaze:
1 - 6 oz box of peach jello
2 - 3.4 oz boxes of vanilla cook and serve pudding mix
2 ½ cups water

In medium sauce pan on high, add all ingredients and bring to a boil. Stirring constantly!
Remove from heat and let stand until cooled.

2 - 8 oz packages cream cheese (I use the 1/3 less fat)
1 - 12 oz container of cool whip (I use the lite)
1 ½ cups powdered sugar
1 round angel food cake (I make mine from the box, tastes much better than store bought and 1/3 the cost but store bought will work too)
About 7 large ripe peaches

Peel and slice the peaches then cut some of the slices in half. Add some sugar and set in the fridge for about an hour or so. (keep some as a reserve for garnishing)

Cream the sugar and cream cheese. Then add the cool whip and beat until light and fluffy.

Drain about ¾ of the liquid on the peaches from sitting with sugar; pour the glaze over and stir.

Slice angel food cake into 1-2 inch pieces.

Fill a trifle dish or 9 inch deep glass bowl, with layers of the cake, peaches and then the cream cheese mixture.

Garnish with reserved peaches.

Refrigerate for at least a couple of hours before serving. Longer is fine. Now enjoy!

Peach Crisp

A good way to use up some of those peaches that I know so many of you have laying around!

Inside Ingredients
8-10 peaches, peeled and sliced ***
2 Tbsp flour
2 Tbsp sugar
1/2 tsp cinnamon

Topping ingredients:
1 c flour
1 c brown sugar
1 c oats
1/2 c butter/marg, melted

Lightly spray 9X 13 pan with cooking spray. Toss sliced peaches with flour, sugar, and cinnamon, place into greased pan. In separate bowl, mix topping ingredients, sprinkle on top of peaches. Bake uncovered at 350 for 30-40 minutes until lightly browned.

***the easiest way to peel peaches: place them in boiling water for 45-60 seconds, then transfer immediately to ice water for a couple of minutes. The skin should slide ride off, if not repeat!