Peach Cream Cake ***Gndr31b

1 Angel food cake*

1 cn Sweetened Condensed Milk+

1 c Cold water

1 pk Vanilla pudding mix**

1 ts Almond extract

2 c Whipping cream; whipped

1 pk Frozen sliced peaches++

Directions: Cut the cake into 1/2 inch slices; arrange half the slices on the bottom of a 13X9 inch baking dish. In a large mixer bowl, combine the sweetened condensed milk and the water; mix well. Add the pudding mix; beat well. Chill 5 minutes. Stir in the extract; fold in the whipped cream. Pour half the cream mixture over the cake slices; arrange half the peach slices on top. Repeat layering, ending with the peach slices. Chill 4 hours or until set. Cut into squares to serve. Refrigerate any leftovers... Note: Garnish with a few fresh peach slices if so desired... *prepared loaf, frozen 7-inch +not evaporated kind, 14-oz **instant, 4-serving size ++thawed, 20-oz

From June James GNDR31B -----