Peach Cream Cake

Directions

1. 1
   Cut angel food cake into 1/4-inch slices.
2. 2
   Layer in bottom of 9 x 13-inch cake pan.
3. 3
   Mix together Eagle Brand milk, water and instant pudding.
4. 4
   Mix well.
5. 5
   Let chill for 5 minutes.
6. 6
   Next, add vanilla flavoring and Cool Whip.
7. 7
   Stir all together until well blended.
8. 8
   Spread over cake.
9. 9
   Top with peaches.
10. 10
    Repeat again, ending with peaches on top.