Peach Cream Cake

• 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)

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

angel food cake, condensed milk, cold water, almond, vanilla instant pudding, whipping cream, peaches

Taken from www.food.com/recipe/peach-cream-cake-33372 (may not work)