Strawberries and Cream Angel Cake (No Bake)

Ingredients

• 1 (10-12 ounce)  prepared round angel food cake (frozen for easier slicing)
• 1 (10 3/4 ounce) can sweetened condensed milk
• 1 cup water
• 1/2 teaspoon almond extract
• 2 cups unwhipped 35% cream (1 pint)
• 1 (6 ounce) package cheesecake flavor instant pudding and pie filling mix (or use vanilla flavor)
• 1 pint fresh strawberries, thinly sliced (you may use more if desired)

Directions

1. 1

   Prepare a 13 x 9-inch baking pan.

2. 2

   Slice the cake into about 1/2-inch thick slices or thinner.

3. 3

   Arrange half of the slices in the bottom of the pan.

4. 4

   In a medium bowl beat 2 cups unwhipped whipping cream until stiff.

5. 5

   In another large bowl combine the sweetened condensed milk with water and almond extract; add in the instant pudding mix and beat for 3-4 minutes.

6. 6

   Fold in the whipped cream.

7. 7

   Spread half of the cream mixture over the cake slices.

8. 8

   Arrange half of the sliced strawberries.

9. 9

   Repeat with remaining cake slices, cream mixture than strawberries on top.

10. 10

    Chill for a minumum of 4 hours or until set.