3 ounce package vanilla pudding
1 3/4 cups milk
12 ounces frozen whipped topping, thawed and divided
2 Tablespoons sugar
5 fresh peaches, peeled and sliced
16 ounces frozen pound cake, thawed and cut into 1-inch cubes
1/2 cup orange juice
Combine pudding mix with milk in a saucepan.
Bring to a boil over medium heat, stirring constantly.
Remove from heat and let cool.
Fold in half of whipped topping.
Sprinkle sugar over peaches; toss gently and set aside.
Place half of cake in bottom of a 9 x 12-inch pan or dish and pour 1/2 of orange juice over cake.
Arrange 1/2 of peaches over cake and top with the remaining half of pudding mix.
Spread with remaining whipped topping.
Cover and chill about 2 hours.
Yield: 14-16 servings.
LuAnn's modifications: I made a double batch of my vegan vanilla pudding (recipe from upcoming book) and combined ALL of it with the large container of whipped topping (which is almost dairy-free!)
Rather than following the directions above, I simply placed ALL of the cake cubes, using approximately 1/2 more than specified in the recipe, in a 9 x 13-inch pan.
Our natural foods bakery makes delicious "homemade" pound cake. (Not vegan)!
I stirred ALL of the orange juice into the juicy, ripe sliced peaches to help keep their color beautiful.
Rather than using sugar, I sweetened the peaches to taste with Stevia, then spooned them over the cake cubes.
Lastly, I spread with the pudding-whipped topping mixture, taking it clear out to the edges of the pan and refrigerated the dessert until serving time.