Source:

Sonia

Serves/Makes:12

Ingredients

• 1 7 inch prepared loaf angel food cake, frozen
• 1 14 oz (392 grm). can sweetened condensed milk
• 1 cup (225 ml) cold water
• 1 3-1/2 oz (98 grm). package instant vanilla pudding mix
• 1 tsp (5 ml). almond extract
• 2 cups (475 ml) whipping cream, whipped
• 4 cups (950 ml) sliced fresh peaches

Preparation

• Cut cake into 1/4 inch slices, arrange half the slices on bottom of a 13 x 9 inch baking dish.
• In large 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 3 to 4 hours until set.
• Cut into squares to serve.
• Keep leftovers refrigerated.

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