Peach Cream Cake

1 (7-inch) prepared loaf angel food cake
1(14-oz) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 cup cold water
1 (3 ½ -oz) package instant vanilla pudding and pie filling mix
1 teaspoon almond extract
2 cups (1 pint) whipping cream, whipped
4 cups sliced, pared fresh peaches or 1 (20-oz) package frozen sliced peaches, thawed

Cut cake into ¼-inch slices; arrange half the slices on bottom of 13x9 inch baking dish. In large mixer 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 cake slices; arrange half the peach slices on top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers. Makes 10-12 servings.

I made this on Monday and it is sooooo good!!!