1 angel food cake
1 lg. box instant vanilla pudding
1 lg. can sliced peaches
1 lg. carton Cool Whip

Crumble angel food cake in a 9 x 13 inch cake pan. Drain juice from the sliced peaches and save for pudding. Add enough milk to the peach juice to make 3 cups, beat with instant vanilla pudding. Spread pudding over angel food cake. Add sliced peaches. Then spread on Cool Whip. Refrigerate 2 hours. Cut into squares and serve.