Cherry Angel Cream Cake

• 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

1. Cut cake into 1/4 inches slices; arrange half the slices on bottom of 13 x 9 inch baking dish.
2. In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well.
3. 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.
4. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.

cake, condensed milk, cold water, almond, package jello vanilla instant pudding mix, whipping cream, cherry pie filling

Taken from www.food.com/recipe/cherry-angel-cream-cake-204987 (may not work)