Peach Cream Cake - cooking recipe

Ingredients

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

Preparation

Cut cake into 1/4-inch slices.
Arrange half the slices on bottom of 13 x 9-inch baking dish.