Peach Cream Cake - cooking recipe

Ingredients

1 prepared 7-inch angel food cake
1 (14 oz.) can condensed milk
1 c. cold water
1 tsp. almond extract
1 (4 oz.) pkg. instant vanilla pudding
2 c. whipping cream (1 pt.), whipped
4 c. fresh peaches, pared and sliced (about 2 lb.)

Preparation

Cut cake into 1/4-inch slices.
Arrange 1/2 of the slices in a 13 x 9-inch baking dish.
In large mixer bowl, mix condensed milk, water and extract until smooth.
Add pudding mix; beat well.
Chill for about 5 minutes, then blend in whipping cream. Pour 1/2 mixture over cake, then 1/2 peaches, then layer cake, cream mixture and end with peaches.
Cool for at least 4 hours. Cut into squares and serve.