Step 1

Gelatin mixture: In a small saucepan, combine the sugar and cornstarch. Turn stove on low heat and gradually whisk in water and corn syrup until smooth. Increase heat to medium. Cook and stir until mixture comes to a boil. Cook for 1-2 minutes or until thickened.

Step 2

Remove from heat; stir in jello until dissolved. Cool to room temperature, stirring several times. You can chill mixture in the fridge.

Step 3

Prep cake & topping: Cut angel food cake into nine slices. Line an ungreased 9x13 dish with the slices.

Step 4

In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in powdered sugar. Set aside ⅓ cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture.

Step 5

Assemble & chill: Spread the whipped topping over the cake, top with the peaches and then pour the gelatin mixture over the peaches.

Step 6

Cover and refrigerate for at least 4 hours.

Step 7

Serve: When ready to enjoy, cut into squares and top each piece with about 1 tsp. of reserved whipped topping. Serve and enjoy!