Peach Cream Cake
1 prepared loaf of angel food cake
14-ounce can sweetened condensed milk
1 cup cold water
3 1/2-ounce package instant vanilla pudding and pie filling
1 teaspoon almond extract
2 cups cool whip
4 cups or more sliced, pared fresh peaches (about 8 peaches)
Cut cake into 1/4-inch slices. Arrange slices on bottom of a 9-by-13-inch pan or baking dish.
In mixer bowl, combine sweetened condensed milk and water; mix well.
Add pudding mix and beat until well blended. Chill 5 minutes. Stir in extract.
Fold in cool whip. Pour half the cream mixture over cake slices;
arrange half the peach slices on top. Repeat layering, ending with peach slices.