5 slices peaches frozen for garnish (from bag of peaches)
16 ounce peaches frozen drained
2 tablespoons rum extract
12 ounce non-dairy whipped topping
1 cup grape juice white
Equipment
bowl
whisk
microwave
serrated knife
Directions
Invert cake onto serving plate.
Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border. In the meantime, warm the grape juice in the microwave for 1 minute.
Pour over gelatin mix and combine with juice as you would water.
Mix thoroughly and add in peaches and ricotta cheese. Chill in refrigerator for about 30 minutes. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake. Chill for 1 hour before serving.
