Peach Cream Cake

Directions

1. 1
   Cut cake into 1/4-inch slices.
2. 2
   Arrange half the slices on bottom of 13 x 9-inch dish.
3. 3
   In large mixing bowl, combine Eagle Brand, water and extract.
4. 4
   Mix well.
5. 5
   Add pudding mix; beat well. Chill for 5 minutes.
6. 6
   Fold in whipped cream.
7. 7
   Pour half the cream mixture over cake slices.
8. 8
   Arrange peach slices on top.
9. 9
   Repeat layering of cake slices and cream mixture.
10. 10
    Chill for 4 hours or until set.
11. 11
    Cut into squares to serve.
12. 12
    Refrigerate leftovers. Easy to make and hard to resist.