1 prepared angel food cake
1 can Eagle Brand (14 oz.)
1 c. cold water
1 tsp. almond extract
1 sm. pkg. instant vanilla pudding
2 c. whipping cream, whipped
2 cans cherry pie filling (or peach)

Cut cake in 1/4 inch slices. Arrange half of the slices on bottom of 13x9 baking dish. Combine Eagle Brand, water and extract. Add pudding mix. Beat well. Chill at least 5 minutes.

Fold in whipped cream to the pudding mix. Spread 1/2 the cream mixture over the cake slices. Spread on 1 can of pie filling. Put on another layer of cake slices, cream mixture and pie filling. Chill at least 4 hours.