Orange Delight Recipe

Update Servings
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 tablespoons corn syrup
  • 1/4 cup orange gelatin powder
  • 1 package 10 1/2 oz angel food cake
  • 1 package 8 oz reduced-fat cream cheese
  • 2/3 cup confectioners' sugar
  • 2 tablespoons fat-free milk
  • 1 package 8 oz frozen reduced-fat cool whip, thawed
  • 3 cups sliced peeled fresh or frozen peaches, thawed
20 mins
In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the 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 slices; set aside. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk.

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.

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