1 (7 inch) angel food loaf cake
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 c. cold water
1 (3 3/4 oz.) pkg. instant vanilla pudding
1 tsp. almond extract
2 c. (1 pt.) whipping cream, whipped
4 c. fresh peaches, sliced

Cut angel food cake 1/2 inch slices, arrange half the cake on bottom of 9x13 inch baking dish.

In large bowl, combine condensed milk and water, mix well. Add pudding mix, beat until well blended. Chill 5 minutes. Stir in almonds and fold whipped cream. Pour half of cream mixture over cake slices, arrange 2 cups peach slices on top. Repeat, ending with peach slices. Chill 4 hours until set. 10-12 servings.