10 oz. prepared angel food loaf cake (7 1/2 x 4 inches)
14 oz. can sweetened condensed milk
1 c. cold water
1/2 tsp. almond extract
3 1/2 oz. instant vanilla pudding
2 c. Cool Whip
4 c. sliced fresh fruit (strawberries, peaches, blueberries)

Cut cake into 14 1/2 inch thick slices. Arrange one half of the cake slices in bottom of 9 x 13 inch pan. In large bowl combine condensed milk, cold water and almond extract. After mixing well add pudding mix and beat with wire whisk until blended. Fold in Cool Whip.

Spoon half of pudding mixture over cake slices; arrange 2 cups of fruit on pudding mixture. Repeat layers with cake slices, pudding and fruit. Cover and refrigerate at least 4 hours or until set.