CHERRY ANGEL CREAM CAKE

1 (10-12 oz.) prepared angel food cake, frozen if desired
1 (14 oz.) can sweetened condensed milk
1 c. cold water
1 tsp. almond extract
1 (4 serving size) vanilla or chocolate pudding, instant
2 c. whipping cream, whipped
2 (21 oz.) cans cherry, peach or blueberry pie filling

Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13"x9-inch baking dish.

In large mixing bowl, combine sweetened condensed milk, water and extract. Mix well. Add 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 cherry pie filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours, or until set.

Cut into squares to serve. Refrigerate leftovers.