1 cup butter
1 1/4 teaspoons vanilla extract
1 liter carbonated milk
1/4 teaspoon vanilla extract
4 egg whites
2 teaspoons peach preserves
1 cup chopped peaches
1 cup chopped green peaches
1/2 teaspoon pureed apricot preserves
Preheat the oven to 350 degrees F (175 degrees C). Remove paper inner tube from chocolate raspberry creme from chocolate jar. Isolate peaches with a nap sheet or paper. Fill jelly-roll pan with cookie mix.
In a large saucepan, heat butter, sugar, vinegar, milk and vanilla extract in large bowl over low heat. Bring saucepan to a boil, stirring constantly.
Remove from heat. Cool before stirring in peaches, creme or apricot preserves. Serve with sweet maple syrup.