Cherry Angel Cream Cake

• 1 (10 to 12 oz.) prepared angel food cake (frozen if desired)
• 1 (14 oz.) can sweetened condensed milk (not evaporated)
• 1 c. cold water
• 1 tsp. almond extract
• 1 (4 serving size) pkg. instant vanilla flavor pudding mix
• 2 c. (1 pt.) whipping cream, whipped
• 2 (21 oz.) cans cherry filling or topping

1. Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish.
2. In large mixer bowl, combine sweetened condensed milk, water and extract; mix well.
3. Add pudding mix; beat well.
4. Chill 5 minutes.
5. Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with 1 can cherry filling.
6. Top with remaining cake slices, cream mixture and cherry filling.
7. Chill 4 hours or until set.
8. Cut into squares to serve.
9. Refrigerate leftovers.
10. Makes 12 to 16 servings.

cake, condensed milk, cold water, almond extract, instant vanilla flavor pudding, whipping cream, cherry filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1031408 (may not work)