Peach Cream Cake
Your tastebuds won't believe how the unmistakable taste of peaches 'n' creme
and moist angel food cake are incredibly combined in this dessert.
Prep Time: 30 minutes
Servings: Makes one 13x9-inch cake
1 (10 3/4 ounce) prepared loaf angel food cake, frozen
1 (14-ounce) can Eagle? Brand Sweetened Condensed Milk (NOT EVAPORATED 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 EAGLE BRAND, 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