Peach Cream Cake - cooking recipe

Ingredients

1 angel food cake, frozen
4 to 6 c. sliced peaches
1 can Eagle Brand milk
1 c. water
1 tsp. almond extract
1 small pkg. vanilla pudding
1 large container Cool Whip

Preparation

Slice cake in 1/2-inch slices and cover bottom of 13 x 9 pan. Put 1/2 of peach slices over cake. Mix Eagle Brand milk, water, almond extract and pudding; fold in Cool Whip. Pour 1/2 of mixture over peaches. Add another layer of cake, peaches and pudding mixture. Chill at least 4 hours.