2 angel food cakes
1 (8 oz.) cream cheese
1 c. powdered sugar
1 instant lemon, to directions
4 c. Cool Whip

(Nickels - Fat and cholestrol free.) Pudding made according to eliminating 1/4 cup milk. 9 x 12 inch pan.

In mixer bowl combine cream cheese, gradually add powdered sugar. Beat until smooth, then blend in Cool Whip. Spread thin layer on bottom of pan. Cut 1 cake in 1/2 inch slices, put layer in pan. Put prepared lemon pudding over cake. Then another layer of cake. Spread remainder of cream cheese and Cool Whip mix on cake. Add Peach Topping.

PEACH TOPPING:

1 c. water
1 c. sugar
2 tbsp. cornstarch
1 sm. pkg. peach Jello
3-4 c. sliced peaches

Cook water, sugar and cornstarch until thick. Remove from stove and stir in Jello. Cool at room temperature. Add sliced peaches. Pour on cake. Refrigerate.