Peach Cream Cake - cooking recipe

Ingredients

1 (7 to 9-inch) prepared loaf angel food cake, frozen
1 (14 oz.) Eagle Brand milk
1 c. cold water
1 tsp. almond extract
1 (4-serving size) pkg. instant vanilla pudding
2 c. (1 pt.) whipping cream, whipped
4 c. pared, sliced, fresh peaches (about 2 lb.) or 32 oz. can peaches, well drained

Preparation

Cut cake into 1/4-inch slices.
Arrange half the slices on bottom of 13 x 9-inch dish.
In large mixing bowl, combine Eagle Brand, water and extract.
Mix well.
Add pudding mix; beat well. Chill for 5 minutes.
Fold in whipped cream.
Pour half the cream mixture over cake slices.
Arrange peach slices on top.
Repeat layering of cake slices and cream mixture.
Chill for 4 hours or until set.
Cut into squares to serve.
Refrigerate leftovers. Easy to make and hard to resist.