Cherry Angel Cream Cake

• 1 package (12 Oz.) Ready-made Angel Food Cake
• 1 can (14 Oz) Sweetened Condensed Milk
• 9 ounces, fluid Cold Water
• 1 teaspoon Almond Extract
• 1 box (5.1 Oz.) Instant Vanilla Pudding Mix
• 1-1/2 tub (8 Oz.) Cool Whip Whipped Topping (to Total 12 Oz.)
• 2 cans (21 Oz.) Cherry Pie Filling

1. Freeze angel cake (for ease of slicing), then slice 1/4" thick. Arrange half the slices in the bottom of a 9 x 13 baking dish.
2. Combine sweetened condensed milk, water and almond extract, blending well. Add pudding mix and stir for 2 minutes. Chill mixture for 5 minutes.
3. Gently fold Cool Whip into pudding mixture. Spread half over cake slices and top evenly with one can pie filling. Repeat with remaining cake slices, cream mixture and can of pie filling.
4. Chill 3 hours or until set.

angel, milk, water, almond extract, vanilla pudding mix, topping

Taken from tastykitchen.com/recipes/desserts/cherry-angel-cream-cake/ (may not work)