1 (7") prepared angel food cake, frozen
1 c. cold water
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 tsp. almond extract
1 (4 serving size) pkg. instant vanilla pudding & pie filling
2 c. whipping cream, whipped
4 c. fresh peaches, sliced

Cut frozen cake into 1/4 inch slices. Arrange half the slices on bottom of 13 x 9 inch baking pan. In large mixing bowl combine milk, water and extract. Mix well. Add pudding mix, beat well. Chill 5 minutes. Whip cream. Fold in. Pour half the cream mixture over cake slices. Add peach slices, repeat layering ending with peach slices. Chill 4 hours. Refrigerate leftovers.