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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Julie Walters Steele
  • 8 to 10 peaches
  • 3 cups milk
  • 1/4 cup butter
  • 1/4 cup corn starch
  • 1 1/2 cup sugar
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 box (or bag) ginger snaps
  • Double recipe of Almond Whipped Cream
Peel, core and slice peaches. Sprinkle with Fruit Fresh and sugar, if desired.
In a large saucepan, combine milk, butter, corn starch, sugar and salt. Cook over medium heat until thickened. Remove from heat and add vanilla and almond extracts. Allow pudding mixture to cool.
In the bottom of large bowl, place a layer of gingersnaps, a layer of peaches and a layer of pudding. Repeat with remaining ingredients to create several layers.
Top with a doubled recipe of Almond Whipped Cream. Keep refrigerated.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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