Peach Cream Cake

7 ingredients
6 steps

Ingredients

  • 1 (7-inch) prepared loaf angel food cake (frozen)
  • 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
  • 1 c. cold water
  • 1 tsp. almond extract
  • 1 (4 serving size) pkg. instant vanilla pudding and pie filling mix
  • 2 c. (1 pt.) whipping cream, whipped
  • 4 c. pared, sliced fresh peaches (about 2 lb.)

Directions

  1. 1
    Cut cake into 1/4-inch slices.
  2. 2
    Arrange half the slices on bottom of 13 x 9-inch baking dish.
  3. 3
    In large mixer bowl, combine sweetened condensed milk, water and extract; mix well.
  4. 4
    Add pudding mix; beat well.
  5. 5
    Chill 5 minutes.
  6. 6
    Fold in whipped cream.

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