Peach Trifle

1 store-bought angel cake (12 to 14 oz)
1 package instant vanilla pudding mix
1 can (14 oz) sweetened condensed milk
4 cups peeled, chopped or sliced fresh peaches
1 cup heavy whipping cream
1 tsp almond extract
1 cup cold water

Tear angel cake into small pieces. Arrange half the cake in bottom of 9 by 13 glass baking dish. 

Combine milk and water in a small bowl. Add pudding mix and beat well. Chill for five minutes in refrigerator.

Spread half the pudding mixture over cake pieces. Place half the peaches on top. Repeat layer: cake, pudding mixture, peaches. Chill for four hours or until set.

Whip the heavy cream until soft peaks form. Add almond extract near end of whipping process. Before serving, top the dessert with whipped cream.

Serves 12 to 14.