Cherry Angel Cream Cake - cooking recipe

Ingredients

1 (10 to 12 oz.) prepared angel food cake (frozen if desired)
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 c. cold water
1 tsp. almond extract
1 (4 serving size) pkg. instant vanilla flavor pudding mix
2 c. (1 pt.) whipping cream, whipped
2 (21 oz.) cans cherry filling or topping

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. Spread half the cream mixture over cake slices; top evenly with 1 can cherry filling.
Top with remaining cake slices, cream mixture and cherry filling.
Chill 4 hours or until set.
Cut into squares to serve.
Refrigerate leftovers.
Makes 12 to 16 servings.