Peach Cream Cake

1 prepared loaf angel food cake, frozen
1 14oz can Eagle® sweetened condensed milk
1 cup water
1 3oz pkg JellO® Instant Vanilla Pudding and Pie Filling mix
1 tsp. almond extract
2 cups Deans® whipping cream, whipped
4 cups sliced pared fresh peaches or 1 20oz pkg frozen sliced peaches, thawed

Cut cake into 1/4 " slices; arrange half of the cake slices on bottom of 13x9” glass baking dish. Set aside.

In large bowl, combine sweetened condensed milk and water; mixing well.
Add pudding mix, beat until well blend. Chill 5 minutes. Stir in
extract. Fold in whipped cream. Pour half of the cream mixture over
cake slices. Arrange half the peach slices on top of cream mixture.
Repeat layering, ending with peach slices. Chill 4 hours or until set.

Cut into squares to serve. Refrigerate leftovers

Makes 10 to 12 servings