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 flavor pudding mix 2 cups (1 pint) whipping cream, whipped 2 (21 ounces each) cans cherry or peach pie filling

Directions: Cut cake into 1⁄4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish. In a large bowl combine sweetened condensed milk, 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; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture, and then other can of pie filling. Chill 4 hours or until set. Cut into squares to serve. Store leftovers, covered, in refrigerator. Makes one (13x9-inch) cake. (Recipe and photo from Eagle Brand) *See more recipes in our dessert collection