Cherry Angel Cream Cake

Ingredients

• 1 10 to 12 oz angel food or pound cake
• 1 14 oz can Eagle Brand milk
• 1 c cold water
• 1 tsp almond extract
• 1 4 serving size pkg vanilla instant pudding mix
• 2 c Cool Whip
• 2 21 oz cans cherry pr peach pie filling or topping

Directions

1. Cut cake into 14-inch slices
2. Arrange half the slices on bottom of a 13 x 9-inch baking dish
3. In a large mixing bowl combine milk water and extract
4. Mix well Add pudding mix and beat well
5. Chill 5 minutes Fold in Cool Whip Spread half the cream mixture over cake slices Top evenly with 1 can cherry filling Top with remaining cake slices cream mixture and cherry filling Chill 4 hours until set Cut into squares to serve Refrigerate leftovers