Cherry Angel Cream Cake - cooking recipe

Ingredients

1 (10 to 12 oz.) prepared pound cake
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 c. cold water
1 tsp. almond extract
1 (4-serving) instant vanilla pudding mix
1 (8 oz.) Cool Whip
2 (21 oz.) cans cherry or peach pie filling

Preparation

Cut cake into 1/4 inch slices on bottom of 13 x 9 inch baking dish.
In large mixer bowl combine sweetened condensed milk, water and extract.
Mix well.
Add pudding mix and beat well.
Chill 5 minutes.
Fold in Cool Whip.
Spread half cream mixture over cake slices.
Top with 1 can pie filling.
Top with remaining cake slices, cream mixture and pie filling.
Chill 4 hours until set.