Cherry Angel Cream Cake

Ingredients:

1  (10- or 12-ounce) prepared round angel food cake, frozen (for easy slicing)
1  (14-ounce) can 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
2  (21-ounce) cans COMSTOCK® or WILDERNESS® Cherry or Peach Pie Filling

Directions:

1. Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
2. In large bowl, combine sweetened condensed milk, water and almond extract; 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 COMSTOCK® or WILDERNESS® 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. Store leftovers covered in refrigerator.

Makes One (13x9-inch) cake servings
Prep time: 20 minutes