Cherry Angel Cream Cake - cooking recipe

Ingredients

1 prepared round angel food cake (frozen for easy slicing)
1 (14 ounce) can eagle brand sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 (3 ounce) package jello vanilla instant pudding mix
2 cups whipping cream, whipped
2 (21 ounce) cans cherry pie filling or (21 ounce) cans peach pie filling

Preparation

Cut cake into 1/4 inches slices; arrange half the slices on bottom of 13 x 9 inch baking dish.
In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well.
Chill 5 minutes Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.