1 angel food or pound cake, cut into thin slices
1 can evaporated milk (put in freezer for 20 minutes)
1 (16 oz.) can sliced peaches (in heavy syrup), cut into sm. pieces
3/4 c. sugar
1 envelope unflavored gelatin
1/4 c. water
1 (3 oz.) pkg. orange-pineapple Jello

Cook peaches and sugar until sugar is dissolved. Add gelatin mixed with water. Add Jello. Stir to mix well. Cool. Beat milk until stiff. Fold in peach mixture. Line bottom of 9x13 inch oblong pan with cake slices. Pour peach mixture on top; then rest of cake on top. Refrigerate 3 or 4 hours. Add Cool Whip before serving. Serves 12.