1 (7 inch) prepared loaf angel food cake, frozen
1 (14 oz.) can Eagle Brand sweet condensed milk (not evaporated)
1 c. cold water
1 tsp. almond extract
1 (4 serving) pkg. instant vanilla pudding and pie filling
2 c. (1 pt.) whipped cream, whipped
4 c. pared sliced fresh peaches (about 2 lbs.)

Cut cake into 1/4 inch slices. Arrange half on bottom of 9x13 inch baking dish. Mix in bowl sweetened condensed milk, water and extract; mix well. Add pudding mix, beat well. Chill 5 minutes. Fold in whipped cream. Pour half the cream mixture over cake slices. Arrange half the peach slices on top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut in squares to serve. Makes 10-12 servings.