Ingredients
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4 ripe peaches
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2 tbsp sugar
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3 cups cubed angel food cake
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2 cups whipped cream
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1/3 cup sliced almonds, toasted
Steps
1
Pit and dice the peaches. In a large bowl, toss with the sugar.
2
Divide half of cake cubes, whipped cream, and peaches among six 8-oz canning jars or small bowls. Repeat layering with remaining cake, whipped cream, and peaches.
3
Chill 1 hour before serving. Top with the almonds.
