Blueberry Cake

 Ingredients

1 package white sheet cake, baked

1 can Eagle brand sweetened condensed milk

1 Cup water

1 small package of vanilla instant pudding

1Tsp. almond flavoring

2 Cups whipping cream, whipped

2 bags frozen blueberries

Directions

Cut cake into 1 inch squares. Place half of cake in a 9 x 13 pan. Mix Eagle brand milk and water; add pudding mix and almond extract. Beat together well. Refrigerate for 5 minutes while whipping cream. Fold cream and pudding mixture together. Spread half of cream mixture over cake. Layer half the blueberries. Layer remaining cake, cream mixture and last of blueberries. Cover with plastic wrap. Refrigerate several hours or overnight before serving.