Peach Cream Cake - cooking recipe

Ingredients

1 (7-inch) angel food cake
1 (14 oz.) can sweetened condensed milk
1 c. cold water
1 tsp. almond extract
1 large pkg. instant vanilla pudding mix
1 large Cool Whip
4 c. pared, sliced fresh peaches

Preparation

Cut cake into thin slices; arrange single layer on bottom of 13 x 9-inch baking dish.
In large bowl, combine milk, water and extract; mix well.
Add pudding mix; beat well.
Chill 5 minutes. Fold in Cool Whip.
Pour half the cream mixture over cake slices; arrange half the peaches on top.
Repeat layering.
Chill 4 hours.