10 - 12 oz. prepared angel food cake (frozen if desired)
1 can Eagle Brand milk
1 c. cold water
1 tsp. almond extract
4 oz. instant vanilla pudding mix
2 c. (1 pt.) whipping cream, whipped or use 2 (8 oz.) containers Cool Whip, thawed
2 (21 oz.) or 1 (30 oz.) can cherry pie filling

Cut cake into 1/4 inch slices; arrange half the slices on bottom of 9 x 13 inch baking dish. In large mixer bowl, combine sweetened condensed milk, water and extract. Mix well. Add pudding mix and beat well. Chill 5 minutes. Fold in whipping cream. Spread half the cream mixture over cake slices, top evenly with 1 can cherry pie filling. Top with remaining cake slices, cream mixture and cherry pie filling. Chill 4 hours or until set. Cut into squares to serve. Chill leftovers.

You may also use 3 graham cracker pie crust shells instead of angel food cake and make 3 pies instead of a layer cake. These pies freeze very well.