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Peach Cream Cake




Source of Recipe


Internet


List of Ingredients




1 prepared loaf of angel food cake
14-ounce can sweetened condensed milk
1 cup cold water
3 1/2-ounce package instant vanilla pudding and pie filling (we used cheesecake flavor)
1 teaspoon almond extract
2 cups (1 pint) whipping cream, whipped
4 cups or more sliced, pared fresh peaches (about 8 peaches)

Recipe



Cut cake into 1/4-inch slices. Arrange slices on bottom of a 9-by-13-inch pan or baking dish.
In mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix and beat until well blended. 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.