Peach Cream Cake - cooking recipe

Ingredients

1 angel food cake
1 (14 oz.) can Eagle Brand milk
1 c. water
1 small pkg. vanilla instant pudding
1 tsp. vanilla flavoring
12 oz. Cool Whip
1 can peaches

Preparation

Cut angel food cake into 1/4-inch slices.
Layer in bottom of 9 x 13-inch cake pan.
Mix together Eagle Brand milk, water and instant pudding.
Mix well.
Let chill for 5 minutes.
Next, add vanilla flavoring and Cool Whip.
Stir all together until well blended.
Spread over cake.
Top with peaches.
Repeat again, ending with peaches on top.