This is light and fluffy almost like biting into a cloud. A cloud with peaches, vanilla and almond extract. Yummy!
I did, however, sub some of the ingredients.
They are noted below:
Peach Cream Cake
1 prepared loaf of angel food cake
14-ounce can sweetened condensed milk (I used fat-free)
1 cup cold water
3 1/2-ounce package instant vanilla pudding and pie filling
1 teaspoon almond extract
2 cups (1 pint) whipping cream, whipped (I used almost a full can .14 oz – of light Reddi-whip) or store brand
4 cups or more sliced, pared fresh peaches (about 8 peaches) (I used a can .28 oz lite peaches, Drained) No fresh peaches right now – in the dead of Winter.
Cut cake into 1/4-inch slices. Arrange slices on bottom of a 9-by-13-inch pan or baking dish.
In mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix and beat until well blended. Chill 5 minutes. Stir in extract. Fold in whipped cream.
Pour half the cream mixture over cake slices; arrange half the peach slices on top. Repeat layering, ending with peach slices. Chill 4 hours or until set.