Cherry Angel Cream Cake
1 (10- or 12-ounce) prepared round angel food cake, frozen (for easy slicing)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanilla pudding mix
2 cups (1 pint) whipping cream, whipped
2 (21-ounce) cans cherry or peach pie filling
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13×9-inch baking dish.
In large bowl, combine EAGLE BRAND®, 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.