Peach Cream Cake - cooking recipe

Ingredients

1 (7-inch) prepared loaf angel food cake (frozen)
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 c. cold water
1 tsp. almond extract
1 (4 serving size) pkg. instant vanilla pudding and pie filling mix
2 c. (1 pt.) whipping cream, whipped
4 c. pared, sliced fresh peaches (about 2 lb.)

Preparation

Cut cake into 1/4-inch slices.
Arrange half 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.