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.