1 (10 oz.) angel food cake
1 can Eagle Brand milk
1 sm. pkg. vanilla pudding
1 1/2 c. water
8 oz. carton Cool Whip or whipped cream
4 tbsp. orange juice
1 lg. can sliced peaches, drained
1/4 c. raspberry preserves
Toasted almonds

Mix milk, water and vanilla pudding. Chill 5 minutes. Add Cool Whip. Tear 1/2 cake into pieces and put in bottom of bowl. Sprinkle with 2 tablespoons orange juice. Spread 1/4 cup raspberry preserves over cake. Layer 1/2 can of peaches. Pour half of pudding mixture over peaches. Repeat with cake, peaches and pudding. Top with toasted almonds.