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Cherry Angel Cream Cake

10 or 12 oz. prepared round angel food cake, frozen (for easy slicing)
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
1 cup cold water
1 tsp. almond extract
1 pkg. (4-serving size) instant vanilla-flavor pudding mix
2 cups (1 pint) whipping cream, whipped
2 cans (21 oz. each) cherry or peach pie filling

Cut cake into 1⁄4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish. 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. 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.

 

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