Peach Cream Cake - cooking recipe

Ingredients

1 prepared angel food cake
1 (14 oz.) can Eagle Brand condensed milk
1 (3 1/2 c.) tub Cool Whip
4 c. sliced fresh or canned sliced peaches
1 pkg. instant vanilla pudding mix
1 c. cold water
1 tsp. almond extract

Preparation

Cut cake into 1/4-inch slices.
Arrange half the slices on bottom of 9 x 13-inch baking dish.
In large bowl, combine condensed milk and water; mix well.
Add pudding mix; beat until well blended.
Chill 5 minutes.
Stir in vanilla; fold in Cool Whip.