1 (7") prepared angel food loaf cake
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1 c. cold water
1 (3 3/4 oz.) pkg. instant vanilla pudding & pie filling mix
1 tsp. almond extract
2 c. (1 pt.) whipping cream, whipped
4 c. sliced pared, fresh peaches

Cut angel food cake into 1/2 inch slices; arrange half the cake slices on bottom of 13x9 inch baking dish. In large bowl, combine sweetened condensed milk and water; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Stir in almond extract; fold in whipped cream. Pour 1/2 cream mixture over cake slices; arrange 2 cups peach slices on top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut in squares to serve. Refrigerate leftovers. Makes 10 to 12 servings.