Peach Angelfood Cake - Peach Cream Cake

• 1 7 inch prepared loaf angel food cake, frozen
• 1 14 oz (392 grm). can sweetened condensed milk
• 1 cup (225 ml) cold water
• 1 3-1/2 oz (98 grm). package instant vanilla pudding mix
• 1 tsp (5 ml). almond extract
• 2 cups (475 ml) whipping cream, whipped
• 4 cups (950 ml) sliced fresh peaches

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

cake, condensed milk, cold water, almond extract, whipping cream, peaches

Taken from online-cookbook.com/goto/cook/rpage/00139D (may not work)