Cherry Angel Cream Cake - cooking recipe

Ingredients

1 (10 1/2 oz.) angel food cake
1 (14 oz.) can sweetened condensed milk
1 tsp. almond extract
1 (4-serving size) pkg. instant vanilla pudding mix
2 c. (1 pt.) whipping cream, whipped
2 (21 oz.) cans cherry pie filling

Preparation

Cut cake into 1/4-inch slices; arrange half of 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. Spread half the cream mixture over cake slices; top evenly with 1 can cherry pie filling. Top with remaining cake slices, cream mixture and cherry pie filling. Chill 4 hours. Makes 12 to 16 servings.