Peach Cream Cake - servings 12

13 oz angel food cake, cut into 1/4" slices
1 tsp pure vanilla extract
14 oz fat-free sweetened condensed milk
2 cup Cool Whip® Free, thawed
1 cup cold water
29 oz peach slices in syrup, drained
3 oz fat-free vanilla pudding mix

Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla extract and whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top. Repeat layers. Chill four hours, or until set. Cut into squares.
Refrigerate leftovers.