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Cherry Angel Cream Cake 

Prep time: 20 min
Cook Time: 30 min
Yield: 12 to 16 servings

Ingredients:

1 (18.25 oz.)package Pillsbury® Angel Food Cake, prepared according to package directions
OR 1 (10 or 12 oz.) prepared round angel food cake, frozen for easy slicing
1 (14 oz.)canEagle Brand® Sweetened Condensed Milk
1cup cold water
1teaspoon almond extract
1 (4 serving size)package instant vanilla pudding mix
2cups (1 pt.) heavy cream, whipped
2 (21 oz.)cans cherry or peach pie filling

Preparation Directions:

1.CUT cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish.
2.COMBINE sweetened condensed milk, water and almond extract in large bowl; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.
3.SPREAD half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture and then other can of pie filling.
4.CHILL 4 hours or until set. Cut into squares to serve.