Peach Cream Cake

Ingredients

1 (10 3/4 ounce) prepared loaf angel food cake, frozen
1 (14-ounce) can sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) heavy Cream, whipped
4 cups peeled, sliced fresh peaches (about 2 pounds)

Instructions

Cut cake into 1/4 slices; arrange half the slices on bottom of 13x9-inch baking dish. In large bowl, combine sweetened condensed milk, water, and extract. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.