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Peaches & Cream Shortcake Recipe

by CookEatShare Cookbook

Ingredients

1 pkg. Pillsbury Plus yellow cake mix 1 (3 ounce.) pkg. peach flavored gelatin 1/3 c. water 1 (8 ounce.) carton vanilla or possibly peach yogurt

3 Large eggs 1 c. water 1 (4 ounce.) carton frzn whipped topping, thawed peach slices

Directions

1. Heat oven to 350 degrees. Grease 13 x 9 inch pan. Combine cake mix, 2 Tbsp. gelatin, 1/3 c. water, yogurt and Large eggs. Pour into greased pan. Bake for 30 to 40 min. Cold cake in pan for 15 min.
2. Meanwhile, heat 1 c. water. Add in remaining gelatin; stir to dissolve. Using fork, prick cake at 1/2 inch intervals. Pour gelatin mix proportionately over cake; chill. Serve with whipped topping and peach slice. 12 servings.

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