10-12 oz. non-iced angel food cake (prepared)
14 oz. sweetened condensed milk
1 c. water
1 tsp. almond extract
3 oz. pkg. instant vanilla pudding mix
1 pt. whipping cream, whipped
2 (21 oz.) can cherry pie filling

Cut cake into slices and arrange 1/2 the slices in 9 x 13 inch dish. In bowl, combine sweetened condensed milk, water and almond extract. Mix. Add pudding and beat well. Chill 5 minutes. Fold in whipped cream. Spread 1/2 the creamed mixture over the cake slices and top with one of the cans of cherries. Place on top rest of cake slices, creamed mixture and the 2nd can of cherries. Chill 4 hours.