Peach Cream Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 (10 3/4 ounce) prepared loaf angel food cake, frozen
• 1 (14 ounce) can sweetened condensed milk
• 1 cup cold water
• 1 teaspoon almond extract
• 1 (3 ounce) package vanilla instant pudding mix (4-serving size)
• 2 cups whipping cream, whipped
• 4 cups peeled sliced fresh peaches (about 2 pounds)

Recipe

• 1 cut cake into 1/4" slices;arrange half the slices on bottom of 13x9 baking dish.
• 2 in large bowl, combine condensed milk, water,and almond extract.
• 3 add pudding mix; beat well.
• 4 chill 5 minutes.
• 5 fold in whipped cream.
• 6 spread half the cream mixture over cake slices; arrange half the peach slices on top.
• 7 repeat layering, ending with peach slices.
• 8 chill 4 hours or until set.
• 9 cut into squares to serve.
• 10 refrigerate leftovers.