Ingredients:
- 1 cup peach nectar
- 16 ounces non-dairy whipped topping or 2 cups whipped cream
- 1 (16 ounce) bag frozen peaches , thawed and drained or 2 cups fresh peaches or canned peaches
- 1 (15 ounce) container low-fat ricotta cheese
- 2 tablespoons rum extract, I don't use it (optional)
- 1 angel food cake, store bought or homemade
- 1 (1/3 ounce) box sugar-free peach gelatin mix