1 cup water
3/4 cup sugar
2 tbsp corn starch
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1 (8oz) container Cool Whip (thawed)
1 tsp lemon juice
4-6 ripe peaches, peeled and sliced
1 angel food cake
Bring water, cornstarch and sugar to a boil. Remove from heat and let cool. After this mixture is cool, stir in the lemon juice and peaches until the peaches are well coated.
Cream the cream cheese and powdered sugar, fold in the Cool Whip (you just fold it in David).
Spread a small amount of the cream cheese mixture in the bottom of a 9×13 dish.
Thinly slice the angel food cake and layer on the bottom of the dish (you won’t use all of the cake).
Spread the rest of the cream cheese mixture over the cake then spoon the peaches mixture on top. Refrigerate before serving.
