1 (7 inch) prepared loaf angel food cake, frozen
1 (14 oz.) can sweetened condensed milk
1 c. cold water
1 instant vanilla pudding mix
1 tsp. almond extract
2 c. (1 pt.) whipping cream, whipped
4 c. sliced, pared fresh peaches or 20 oz. pkg. frozen sliced peaches, thawed

Cut cake into 1/4 inch slices; arrange half the slices on the bottom of a 9x13 inch baking dish. In large mixing bowl, combine sweetened condensed milk and water, mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Stir in extract; fold in whipped cream. Pour half the cream mixture over peach slices, which should top the angel food cake.

Repeat layer, ending with the second half of peach slices. Chill 4 hours or until set. Cut into squares to serve.