Janice'S Peach Cream Cake

• 1 (7-inch) angel food cake
• 1 (14 oz.) Eagle Brand sweetened condensed milk
• 1 c. cold water
• 1 (3 1/2 oz.) pkg. vanilla instant pudding
• 1 tsp. almond extract
• 2 c. (1 pt.) whipping cream, whipped
• 4 c. sliced, fresh peaches or 1 (20 oz.) pkg. frozen, sliced peaches, thawed

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487698 (may not work)