1 16 oz. can peach haves
1/2 c Flaked coconut
2 ts Honey
2 ts Rum extract/flavoring
1 tb Peach syrup (reserve from canned peaches)
Heat oven to 400F. Drain peaches reserving 1 T of syrup. Arrange peaches in a shallow baking dish with cut sides up. Combine coconut, honey, extract and syrup in small bowl. Blend well. Fill each peach with 1 T of mixture. Bake 5 minutes. Cool before serving. May be served as a light dessert with a dollop of whipped topping. Serves 4-6.
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13×9-inch baking dish.
In large bowl, combine EAGLE BRAND®, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Top with remaining cake slices, cream filling and peach slices.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.