This dessert can be made with other fruits as well. Try canned pears with lemon gelatin or canned cherries with cherry gelatin.

• Cut ½-inch-thick slice off the top of the cake and set aside. With the point of a knife, cut a ring ½-inch in from the edge of the base and ½-inch in from the center hole. Pull out soft cake to form a trough 1½ inches deep.

• Drain peaches, reserving juice in a microwave-safe glass measuring cup. Chop peaches and set aside. Add water to juice if necessary to measure ½ cup. Heat in microwave on full power for 2 to 3 minutes until boiling.

• Place gelatin in small bowl and pour in boiling liquid, stirring until gelatin mixture is completely dissolved. Chill until slightly thickened, about 30 minutes.

• For filling, mix ice water, dry milk, and powdered sugar in small mixing bowl and beat until thick. Add the lemon juice and beat until stiff. Using the same beaters, beat thickened gelatin until smooth, then fold in the whipped milk mixture. Divide the filling in half.

• Add the peaches to half of the filling and transfer to the cake shell, spreading evenly. Replace the top of the cake. Chill the remaining gelatin mixture until desired spreading consistency, about 1 hour. Frost the top and sides of the cake. Store in refrigerator.

Dissolving Gelatin

Gelatin must be completely dissolved in order for the recipe to work. Take a bit of the mixture of gelatin and liquid in a steel spoon and look at it under the light. If you don't see any grains of gelatin and sugar, it's dissolved.