Peach Cream Cake

• 1 (7-inch) prepared loaf angel food cake (frozen)
• 1 (14 oz.) can sweetened condensed milk (not evaporated milk)
• 1 c. cold water
• 1 tsp. almond extract
• 1 (4 serving size) pkg. instant vanilla flavor pudding and pie filling mix
• 2 c. whipping cream, whipped
• 4 c. pared, sliced fresh peaches (about 2 lb.)

1. Cut cake into 1/4-inch slices.
2. Arrange 1/2 the slices on bottom of 13 x 9-inch baking dish.
3. In large mixer bowl, combine sweetened condensed milk, water and extract; mix well.
4. Add pudding mix; beat well.
5. Chill 5 minutes.
6. Fold in whipped cream. Pour 1/2 of the cream mixture over cake slices.
7. Arrange 1/2 of the peach slices on top.
8. Repeat layering, ending with peach slices.
9. Chill 4 hours, or until set.
10. Cut into squares to serve. Refrigerate leftovers.

angel food cake, condensed milk, cold water, almond extract, instant vanilla flavor, whipping cream, pared

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333467 (may not work)