JaniceS Peach Cream Cake

Ingredients

• 1 7-inch angel food cake
• 1 14 oz Eagle Brand sweetened condensed milk
• 1 c cold water
• 1 3 12 oz pkg vanilla instant pudding
• 1 tsp almond extract
• 2 c 1 pt whipping cream whipped
• 4 c sliced fresh peaches or 1 20 oz pkg frozen sliced peaches thawed

Directions

1. Cut cake into 14-inch thick slices
2. Arrange half the slices on bottom of 13 x 9-inch baking dish
3. In large mixer bowl combine sweetened condensed milk and water mix well
4. Add pudding mix and beat until blended
5. Chill 5 minutes
6. Stir in extract fold in whipped cream
7. Pour half the cream mixture over cake slices arrange half the peach slices on top
8. Repeat layers ending with some peach slices for garnish
9. Chill 4 hours or until set
10. Cut into squares to serve
11. Refrigerate leftovers