Peach Cream Cake - cooking recipe

Ingredients

2 (7-inch) prepared loaves angel food cake (frozen)
1 (14 oz.) can sweetened condensed milk
1 c. cold water
1 tsp. almond extract
1 small pkg. instant vanilla pudding
2 c. whipped cream
4 c. pared, sliced fresh peaches or canned, well drained

Preparation

Cut cake into 1/4-inch slices; arrange half the slices on bottom of 9 x 13-inch pan.
In large bowl, combine sweetened condensed milk, water and extract.
Add pudding mix; beat well. Chill 5 minutes.
Fold in whipped cream.
Pour half the cream mixture over cake; arrange half the peaches on top.
Repeat layering, ending with peach slices.
Chill 4 hours or until set. Refrigerate leftovers.