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Page 12 · column 4 of 6 · from the scan, no model involved
13/4 cups milk 1 (12-ounce) container frozen whipped topping, thawed and divided
2 tablespoons sugar 5 fresh peaches, peeled and sliced (about 2 pounds) 11. almond flavoring 1 (16-ounce) frozen pound cake loaf, thawed and cut into 1-inch cubes 1/2 cup orange juice Combine pudding mix and 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 and almond extract over peaches; toss gently, and set aside. Place half of cake in bottom of 16-cup trifle bowl, and drizzle with half of orange juice. Arrange half of peaches over cake, and top with half of pudding mixture. Repeat layers. Spread remaining whipped topping on top. Cover and chill at least 2 hours. Yield: 14 to 16 servings. Peach bread (LizTole) 3 eggs 1 c. oil 31. vanilla 11. baking soda . 2 c. sugar
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