Diana's Desserts - www.dianasdesserts.com

Peach Cream Cake

Servings: Makes one 9x13-inch cake
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 (4-serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) whipping cream, whipped
4 cups peeled, sliced fresh peaches (about 2 pounds)

Cut cake into 1/4 slices; arrange half the slices on bottom of 13x9-inch baking dish.
In large bowl, combine sweetened condensed milk, water, and almond extract. Add pudding mix; beat well.
Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.

Makes one 9x13-inch cake

Date: December 16, 2002