1 (7 inch) prepared loaf angel food cake (frozen) or lg. Sarah Lee pound cake
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1 c. cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
1 tsp. almond extract
2 c. (1 pt.) whipping cream, whipped
4 c. sliced, pared fresh peaches or 1 (20 oz.) pkg. frozen sliced peaches, thawed

Cut cake into 1/4 inch slices; arrange half the slices on bottom of 13 x 9 inch baking dish. In larger mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Stir in extract; fold in whipping 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 into squares to serve. Refrigerate leftovers.