Peach Cream Cake

1 (7 inch) prepared loaf Angel Food cake, frozen
1 (14 oz.) can sweetened condensed milk
1 c. cold water
1 tsp. almond extract
1 (4 serving size) pkg. instant vanilla pudding mix
1 (16 oz.) container Cool Whip
4 c. fresh peaches, pared, sliced

Cut cake into 1/4 inch slices; arrange half the slices on bottom of 13 x 9 inch dish. In large mixer bowl, combine sweetened condensed milk, water and extract. Add pudding mix; beat well. Chill 5 minutes. Fold in Cool Whip. Pour half the cream mixture over cake; top with half the peaches. Repeat layering, ending with peaches. Chill 4 hours or until set. Cut into squares. Refrigerate leftovers. 10 to 12 servings.

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