Peach Refrigerator Cake

Pauline Ragual Ellamar, Class of 1969

• 1 can (#2½) sliced peaches
• ½ cup sugar
• 1 pkg orange Jello
• 1 pkg gelatin (use a little of peach syrup to dissolve)

Drain peach syrup into pot and place peaches in large bowl. Cook syrup until sugar and Jello dissolves. Remove from heat and stir into peaches. Refrigerate until slightly thick, about 1/2 hour. DO NOT over refrigerate.

Before working on above mixture, freeze 1 can evaporated milk. When above is ready, whip milk until thick and fold into above mixture.

Break 1 small orange chiffon cake into pieces. Line a rectangular pan with cake, add half of peach mixture; repeat with cake and mixture. Leave in refrigerator until it sets. Frost with whipped cream and chill overnight.

Whip 1 bottle Avoset whipping cream plus 1/4 cup sugar. Whip until thick and frost cake.