Janice'S Peach Cream Cake - cooking recipe

Ingredients

1 (7-inch) angel food cake
1 (14 oz.) Eagle Brand sweetened condensed milk
1 c. cold water
1 (3 1/2 oz.) pkg. vanilla instant pudding
1 tsp. almond extract
2 c. (1 pt.) whipping cream, whipped
4 c. sliced, fresh peaches or 1 (20 oz.) pkg. frozen, sliced peaches, thawed

Preparation

Cut cake into 1/4-inch thick slices.
Arrange half the slices on bottom of 13 x 9-inch baking dish.
In large mixer bowl, combine sweetened condensed milk and water; mix well.
Add pudding mix and beat until blended.
Chill 5 minutes.
Stir in extract; fold in whipped cream.
Pour half the cream mixture over cake slices; arrange half the peach slices on top.
Repeat layers, ending with some peach slices for garnish.
Chill 4 hours or until set.
Cut into squares to serve.
Refrigerate leftovers.