Ingredients

• 1 (10-12 ounce) angel food cake
• 1 (14 ounce) can sweetened condensed milk
• 1 cup cold water
• 1 teaspoon almond extract
• 1 (4 serving size) instant vanilla pudding
• 2 cups whipping cream, whipped
• 2 (21 ounce) cans pie filling (I like blueberry)

Instructions

1. Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13 x 9-inch baking dish.
2. In large mixing bowl, combine sweetened condensed milk, water and extract. Mix well.
3. Stir in pudding mix, beat well. Chill for 5 minutes.
4. Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can pie filling.
5. Top with remaining cake slices, cream mixture and pie filling.
6. Chill 4 hours, or until set.
7. Cut into squares to serve.
8. Refrigerate leftovers.