Peach Melba Mountain

Name: Peach Melba Mountain
Ingredients: 1 package (16 ounces) angel food cake mix; 1 package (3 ounces) peach or orange gelatin; 1 cup boiling water; 1 package (8 ounces) cream cheese, softened; 1 teaspoon almond extract; 1 carton (12 ounces) frozen whipped topping, thawed; 1 cup sliced almonds, toasted, divided; 3 cups sliced peeled fresh peaches; 3 cups fresh raspberries

9 ingredients

4 steps

Ingredients

1 package (16 ounces) angel food cake mix
1 package (3 ounces) peach or orange gelatin
1 cup boiling water
1 package (8 ounces) cream cheese, softened
1 teaspoon almond extract
1 carton (12 ounces) frozen whipped topping, thawed
1 cup sliced almonds, toasted, divided
3 cups sliced peeled fresh peaches
3 cups fresh raspberries

Directions

1

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan; cool completely, about 1 hour.
2

Meanwhile, in a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and extract until fluffy. Gradually beat in gelatin. Fold in whipped topping and 3/4 cup almonds. Cover and refrigerate for 30 minutes.
3

Run a knife around side and center tube of pan. Remove cake.
4

Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with a third of the cream mixture. Top with 1 cup of peaches and 1 cup of raspberries. Repeat layers. Sprinkle with remaining almonds. Chill for at least 30 minutes before serving. Refrigerate leftovers.