1 store bought angel food cake
14 oz. can Eagle sweetened condensed milk
1 c. cold water
1 tsp. almond extract
1 (3.4 oz.) box instant vanilla pudding mix
1 pt. whipping cream
1 (21 oz.) can cherry pie filling
1 (21 oz.) can blueberry pie filling

Whip the cream. In a large bowl, combine milk, water, almond extract and dry pudding mix. Fold whipping cream into pudding mixture and chill for 5 minutes. Cut cake into 1/4-inch slices and arrange on the bottom of 9 x 13 pan. Pour 1/2 of cream mixture over cake, then 1 can of pie filling*. Repeat cake, cream and filling. Tastes best if made the night before.

*For something different, take 1/2 of the cherry pie filling and spread it over 1/2 of the cake on the first layer, then take 1/2 of the blueberry filling and spread it over 1/2 of the cake. When you get to the top layer, repeat, but layering blueberry over cherry, and cherry over blueberry. It looks kind of cool with both the red and blue on top.