1 (7") angel food cake
1 (14 oz.) can sweetened condensed milk
1 tsp. almond extract
1 pkg. instant vanilla pudding
1 c. cold water
2 c. whipping cream, whipped
4 c. sliced fresh peaches or use frozen ones (not canned)

Cut cake into 1/4" slices and arrange half the slices on bottom of 13"x9" baking pan. In a large bowl, combine milk, water and extract; mix well. Then add pudding and beat well. Chill 5 minutes and fold in the whipped cream. Pour half the cream mixture over cake slices and arrange half the peaches on top. Repeat layering, ending with the peaches. Chill 4 hours until set. Cut into squares and refrigerate any leftovers.