Cherry Angel Cream Cake - cooking recipe

Ingredients

1 (10 to 12 oz.) angel food or pound cake
1 (14 oz.) can Eagle Brand milk
1 c. cold water
1 tsp. almond extract
1 (4 serving size) pkg. vanilla instant pudding mix
2 c. Cool Whip
2 (21 oz.) cans cherry pr peach pie filling or topping

Preparation

Cut cake into 1/4-inch slices.
Arrange half the slices on bottom of a 13 x 9-inch baking dish.
In a large mixing bowl, combine milk, water and extract.
Mix well. Add pudding mix and beat well.
Chill 5 minutes. Fold in Cool Whip. Spread half the cream mixture over cake slices. Top evenly with 1 can cherry filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours until set. Cut into squares to serve. Refrigerate leftovers.