Shelly's Recipe

PEACH CREAM CAKE

Category: Cakes

1 prepared loaf of angel food cake
14-oz can sweetened condensed milk
1 cup cold water
3 1/2 oz pkg instant vanilla pudding and pie filling
1 tsp almond extract
2 cups cool whip
4 cups or more sliced, pared fresh peaches (about 8 peaches)

Cut cake into 1/4 inch slices. Arrange slices on bottom of a 13x0 inch pan or baking dish.

In mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix and beat until well blended. Chill 5 minutes. Stir in extract. Fold in cool whip. Pour half the cream mixture over cake slices; arrange half the peach slices on top. Repeat layering, ending with peach slices.