Peach Cream Cake
|7 inch angel food cake loaf||1 , frozen (Prepared)|
|Milk||14 Ounce (1 Can, Not Evaporated Milk)|
|Cold water||1 Cup (16 tbs)|
|Vanilla flavor instant pudding and pie filling||1 Ounce (1 Package, 4 Serving Size One)|
|Almond extract||1 Teaspoon|
|Whipping cream||1 Pint, whipped (2 Cups)|
|Peeled sliced peaches/One (20-ounce) package frozen sliced peaches, thawed||4 Cup (64 tbs)|
Cut cake into 1/4-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 well.
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.