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Peach Cream 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) heavy 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 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.

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