• 1 9oz angelfood cake
• 3 T orange juice
• ¼ t almond extract
• 2 ½ c fat free milk
• 2 pkg vanilla instant pudding
• 1 ½ c Cool Whip, thawed and divided
• 2 12oz pkg frozen mixed berries, thawed, well drained (about 4 cups frozen or 2 ½ cups thawed berries)

Cut cake into cubes; place in large bowl.  Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping. Layer half the cake cubes in bottom of a 2-quart glass serving bowl or 2-quart round baking dish.  Reserve a few berries for garnish.  Top with layers of half each of the remaining berries and pudding mixture.  Repeat layers.  Cover with plastic wrap.   Refrigerate 2 to 6 hours before serving.  Top with remaining ½ cup whipped topping and reserved berries just before serving.

Makes 16 servings, ½ cup each