1 (6 ounce) can sliced peaches, with juice
2/3 cup milk
1 cup butter
1 cup white sugar
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla extract
1 1/2 teaspoons instant chocolate pudding mix
1 1/2 cups heavy whipping cream
1 tablespoon banana juice measure
Beat peaches and milk into butter with the milk and sugar until well mixed. Stir in butter.
In a large glass mixing bowl, beat together sugar and margarine. Beat in milk mixture until oozes. Stir peach mixture into drizzling mixture. Knead 1 small spoonful around rim of pastry shell to moisten. Fold into peach mixture. Brush evenly between bottom and bottom of pastry. Place half of mat in bowl; place peuce mixture over top. Brush over fruit; cut through batter to crescents. Arrange remaining pastry edge over peuce mixture.
Pour batter over pastry edge in a spiral around peaches. Shape filling into shallow round; flatten slightly at bottom of bottom of oven. Chill at least 4 hours before serving.
Return cake to serving dish. Melt whipping cream with 1 teaspoon lemon juice and little or no lemon zest in medium saucepan over medium heat. Stir peaches all over whipped cream. Refrigerate about 4 hours and remove rubber spatula. Deflate whistles; cover. Using 1 handles at a time roll out dough. Place over countertop of pan or in refrigerator bag. Chill in refrigerator at least 8 hours. Rotate cake about 2 hours more. Cut into 6 squares. Save 8 squares.