Instructions:

Angel Cream Cake

1 (10-12 ounce) angel food cake
1 (14 ounce) can sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 (4 serving size) instant vanilla pudding
2 cups whipping cream, whipped
2 (21 ounce) cans pie filling (I like blueberry)

Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13 x 9-inch baking dish. In large mixing bowl, combine sweetened condensed milk, water and extract. Mix well. Stir in pudding mix, beat well. Chill 5 minutes.

Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling. Chill 4 hours, or until set.

Cut into squares to serve. Refrigerate leftovers.