Peach Cream Cake - cooking recipe

Ingredients

1 (10 3/4 ounce) prepared loaf angel food cake, frozen
1 (14 ounce) can sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 (3 ounce) package vanilla instant pudding mix (4-serving size)
2 cups whipping cream, whipped
4 cups peeled sliced fresh peaches (about 2 pounds)

Preparation

Cut cake into 1/4\" slices;arrange half the slices on bottom of 13x9 baking dish.
In large bowl, combine condensed milk, water,and almond extract.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream.
Spread half the cream mixture over cake slices; arrange half the peach slices on top.
Repeat layering, ending with peach slices.
Chill 4 hours or until set.
Cut into squares to serve.
Refrigerate leftovers.