1 (7 inch) prepared loaf angel food cake
1 (14 oz.) Eagle Brand sweetened condensed milk
1 c. cold water
1 tsp. almond extract
1 (4 serving size) pkg. instant vanilla pudding mix
2 c. whipping cream
4 c. sliced fresh or canned peaches

Cut cake into 1/4 inch slices; arrange half the slices on bottom of 13x9 pan. In bowl mix milk, water and extract, mix well. Add pudding mix, beat well and chill 5 minutes. Fold in whipped cream. Pour half the cream mixture over cake slices, then half peaches. Repeat layering ending with peaches on top. Chill 4 hours or until set. Cut into squares to serve.