Directions:
- Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan; cool completely, about 1 hour.
- 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.
- Run a knife around side and center tube of pan. Remove cake.
- 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. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.03 Kcal (683 kJ) | ||
| Calories from fat | 67.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 12% | |
|---|---|---|---|
| Cholesterol | 2.6mg | 1% | |
| Sodium | 23.76mg | 1% | |
| Potassium | 217.49mg | 5% | |
| Total Carbs | 22.8g | 8% | |
| Sugars | 16.86g | 67% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 3.75g | 8% | |
| Vitamin C | 66.9mg | 112% | |
| Iron | 0.7mg | 4% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 122.42 Kcal (513 kJ) | ||
| Calories from fat | 50.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 12% | |
|---|---|---|---|
| Cholesterol | 1.95mg | 1% | |
| Sodium | 17.84mg | 1% | |
| Potassium | 163.32mg | 5% | |
| Total Carbs | 17.12g | 8% | |
| Sugars | 12.66g | 67% | |
| Dietary Fiber | 3.5g | 19% | |
| Protein | 2.82g | 8% | |
| Vitamin C | 50.2mg | 112% | |
| Iron | 0.5mg | 4% | |
| Calcium | 33mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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