Best Peach Clouds Recipes

Peach Cloud image

Provided by Sandy Griffith

Number Of Ingredients 6

2 small boxes of sugar-free peach jello
2 c boiling water
1 large can crushed pineapple
1 large can of mandarin oranges, drained
2 cartons of light peach yogurt
1 large sugar-free cool whip

Steps:

1. In mixing bowl, mix jello and water. Stir till jello dissolves. Set aside to cool. After cooling time add crushed pineapple, mandarin oranges, and peach yogurt. Mix well. Place in freezer till ice cold. Remove. Fold in cool whip and mix well. Pour in bowl with covered lid. Refrigerate until set. Very good....it won't last long!

Peaches in Clouds image

Provided by Pat Duran

Time 2h

Number Of Ingredients 10

3 c fresh or canned peaches, sliced ,drained juice reserved
2/3 c granulated sugar( do not use for canned peaches)
1 large angel food cake -torn in pieces
3 oz pkg. raspberry jello
1 c boiling peach juice( heat to boiling in microwave)
1 c remaining juice, if necessry add water to make 1 cup
9 oz thawed whipped topping
3 oz pkg. instant vanilla pudding
6 oz pkg. flaked coconut
8 oz thawed whipped topping ( use only 1/2 )

Steps:

1. If using fresh peaches, peel, pit, and slice them into a bowl and combine with the sugar and let set for 2 hours or overnight. (canned peaches continue with recipe) Then in a 9x13-inch pan of casserole. add the torn or crumbled cake;set aside. In a small bowl combine the jello and the boiling juice stirring until dissolved, add the remaining juice and stir . Pour over cake pieces in dish. Add peaches over jello, sprinkle half the coconut over this. Mix pudding according to package directions using only 1 1/2 cups milk. Don't let it thicken to much add the 9 oz. topping to the pudding mixture and blend together and pour over peaches and coconut and cake. Shake pan so that pudding will sink through fruit. Spread small topping over this and sprinkle remainder of coconut over topping. Let set overnight in refrigerator. Delicious. Oh, how I love this stuff.

Peach Cloud Cake image

Provided by Phyllis Garard

Number Of Ingredients 20

CAKE
1 box white cake mix
1/2 c oil
1/2 c pureed peaches (i used 2 16 oz cans drained)
1/2 c peach juice from can
2 tsp cinnamon extract
TOPPING
2 small pkg peach jello
1 c boiling water
1 tsp cinnamon extract
1/2 c peach puree with juice (just under 1/2 c.)
1/2 c sour peach schnapps just under 1/2 c.) or (peach soda if you can find it for non-alcoholic)
FROSTING
1--16oz can(s) vanilla frosting
1 c powdered sugar
1 stick softened unsalted butter
1 tsp cinnamon extract
1 pkg peach koolaid or peach sugar free drink mix (i used great value peach drink mix)
1 pkg mango koolaid (you don't have to use both pkg i did as an experiment)
pureed peaches till spreading consistantly

Steps:

1. Preheat oven to 350 degrees. Grease and lightly flour 2-9 in. cake pans. Mix the cake mix, oil, eggs, measure the 2 tea of extract into measuring cup and add enough peach juice to equal 1/2 cup for at least 2 minutes until well blended. Bake at 350 for 27 minutes or until toothpick comes out clean. While still warm. Poke holes in cake. Mix jello and boiling water until dissolved, Add 1 tea. extract to a 2 cup measure and add peach puree and schnapps to equal 2 cups and gently pour 1/2 over each cake in pans (1 cup per cake layer) and let cool completely When the cake has cooled mix the vanilla frosting, dry koolaid, stick of butter, extract, and powdered sugar and enough puree to make spreading consistancy and well blended. then frost as you would any layered cake. ENJOY!! Can be made in 9x13 in pan just need to adjust cooking time.