Peach Cream Cake

• 1- 13 inch prepared Angel Food cake
• 1 can Eagle Brand sweetened condensed milk
• 1 c. cold water
• 1- 3 1/2 oz. instant vanilla pudding
• 1 tsp. almond extract
• 2 c. heavy whipping cream, whipped
• 4 c. peaches, sliced
• 2 Tbsp. lemon juice

1. In a large bowl, mix together water and sweetened condensed milk.
2. Add pudding and blend well.
3. Chill for 5 minutes.
4. Stir in extract.
5. Fold in whipped cream.
6. In another bowl, toss fresh peaches in lemon juice.
7. Tear Angel Food cake into bite sized pieces.
8. In a 2 qt. casserole, layer half of the cake pieces on the bottom.
9. Spread half of the pudding mixture on cake and half the peaches on the pudding.
10. Repeat layers.
11. Chill at least 4 hours.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=91906 (may not work)