1 (10 to 12 oz.) prepared angel food cake, frozen if desired
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 c. cold water
1 tsp. almond extract
1 (4 serving size) pkg. instant vanilla flavor pudding mix
2 c. (1 pt.) whipping cream, whipped
2 (21 oz.) cans cherry or peach pie filling or topping

Cut cake into 1/4 inch slices; arrange half the slices on bottom of 13 x 9 inch baking dish. In large mixer bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes.

Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with 1 can cherry filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.