Peach Cream Cake:

	1 (10 3/4-ounce) prepared loaf angel food cake, frozen
	1 (14-ounce) can EAGLE BRAND® 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)

Instructions
	Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
	In large bowl, combine EAGLE BRAND®, 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. This recipe makes one 13 x 9 inch cake in about 15 minutes.... what more could you ask for... for more great recipes click here