Peach Cream Cake - cooking recipe

Ingredients
    1 (7-inch) prepared loaf angel food cake (frozen)
    1 (14 oz.) can sweetened condensed milk (not evaporated milk)
    1 c. cold water
    1 tsp. almond extract
    1 (4 serving size) pkg. instant vanilla flavor pudding and pie filling mix
    2 c. whipping cream, whipped
    4 c. pared, sliced fresh peaches (about 2 lb.)
Preparation
    Cut cake into 1/4-inch slices.
    Arrange 1/2 the slices on bottom of 13 x 9-inch baking dish.
    In large mixer bowl, combine sweetened condensed milk, water and extract; mix well.
    Add pudding mix; beat well.
    Chill 5 minutes.
    Fold in whipped cream. Pour 1/2 of the cream mixture over cake slices.
    Arrange 1/2 of the peach slices on top.
    Repeat layering, ending with peach slices.
    Chill 4 hours, or until set.
    Cut into squares to serve. Refrigerate leftovers.

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