Peach Cream Cake - cooking recipe

Ingredients

1- 13 inch prepared Angel Food cake
1 can Eagle Brand sweetened condensed milk
1 c. cold water
1- 3 1/2 oz. instant vanilla pudding
1 tsp. almond extract
2 c. heavy whipping cream, whipped
4 c. peaches, sliced
2 Tbsp. lemon juice

Preparation

In a large bowl, mix together water and sweetened condensed milk.
Add pudding and blend well.
Chill for 5 minutes.
Stir in extract.
Fold in whipped cream.
In another bowl, toss fresh peaches in lemon juice.
Tear Angel Food cake into bite sized pieces.
In a 2 qt. casserole, layer half of the cake pieces on the bottom.
Spread half of the pudding mixture on cake and half the peaches on the pudding.
Repeat layers.
Chill at least 4 hours.