1 can (14 oz.) Eagle Brand sweetened condensed milk (not evaporated milk)
2 tbsp. butter
2 pkg. (3 oz. each) cream cheese, softened
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. Hershey's cocoa
2 c. (1 pt.) cold whipping cream
1 can (29 oz.) sliced peaches, well drained
1 frozen loaf pound cake (10 3/4 oz.) cut in 12 slices

In heavy saucepan, blend sweetened condensed milk and butter; cook over low heat, stirring occasionally, just until butter melts. In large mixer bowl, beat cream cheese, vanilla nd almond extract until fluffy. Gradually add sweetened condensed milk mixture, beating until smooth. Add cocoa; beat well. Refrigerate 5 minutes.

Beat whipping cream until stiff; gradually fold into chocolate mixture. Coarsely chop peaches, reserving 5 slices for garnish; fold into chocolate mixture. Line bottom and sides of 3 quart glass serving bowl with cake slices; spoon in chocolate mixture. Refrigerate 4-6 hours. Garnish with peach slices. Refrigerate leftovers.