1 angel food cake
1 (14 oz.) can Eagle Brand milk
1 c. cold water
1 tsp. almond extract
1 sm. pkg. instant vanilla pudding
2 c. whipped topping
2 cans cherry or peach pie filling

Cut cake into pieces and arrange half on bottom of 9"x13" pan. Combine milk, water and almond extract and mix well. Add pudding and beat. Chill 5 minutes. Fold in whipped topping, spread 1/2 of cream mixture over cake and top with pie filling. Top with remaining cake pieces, cream mixture and pie filling. Chill 4 hours.