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

Cut cake into 1/4 inch slices; arrange half the slices on bottom of 9x13 inch pan.

In large mixer bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling. Chill 4 hours or until set.