Cut cake into 1/4 inch slices; arrange half the slices on bottom of a 9x13 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.
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