1 angel food cake (or make your own)
4 cans (15 oz.) peaches, drain
1 c. cold water
14 oz. condensed milk
1 tsp. almond extract
1 (4 servings) instant vanilla pudding
1 pt. (2 c.) whipping cream, whipped

Slice cake into 1/2 inch slices. Layer bottom of 9 x 13 inch pan.

Mix cold water, condensed milk, almond extract and instant pudding. Beat and chill for 5 minutes. Fold in whip cream. Spread half of mixture over layer of angel food cake. Top with layer of peach slices. Top with rest of cake slices, the rest of pudding mixture and remaining peach slices. Chill 4 hours.