Peach Cream Cake Makes one 13 x 9 inch cake 1 (10- or 12-ounce) prepared round angel food cake, frozen (for easy slicing) 1 (14-ounce) can EAGLE BRAND(r) Sweetened Condensed Milk (NOT evaporated milk) 1 cup cold water 1 teaspoon almond extract 1 (4-serving size) package instant vanilla pudding mix 2 cups (1 pint) whipping cream, whipped 4 cups peeled, sliced fresh peaches (about 2 pounds) Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish. In large bowl, combine EAGLE BRAND(r), water and almond extract; mix well. 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. Top with remaining cake slices, cream filling and peach slices. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.
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