Festive Fruit Trifle

• 3 package frozen quick-thaw strawberries in light syrup
• 2 can sliced peaches in extra-light syrup
• 1 frozen ready-to-serve pound cake
• 1 package vanilla-flavor instant pudding & pie filling for 4 servings
• 1 1/2 c. milk
• 1/2 tsp. almond extract
• 1 container frozen light whipped topping
• 1 c. orange juice
• 1 tbsp. Toasted sliced almonds

1. Thaw frozen strawberries as label directs.
2. Meanwhile, drain peaches.
3. Cut pound cake lengthwise in half; cut each half crosswise into 1/2-inch-thick slices.
4. In medium bowl, prepare vanilla instant pudding & pie filling as label directs but use only 1 1/2 cups milk and add almond extract.
5. With rubber spatula, fold in 2 cups whipped topping until blended.
6. Reserve remaining whipped topping for garnish.
7. Drain syrup from 1 package thawed strawberries into 2-cup measuring cup; add orange juice to syrup.
8. Drain remaining 2 packages strawberries but reserve their syrup for another day to use in juice or spoon over ice cream for dessert.
9. In bottom of 2-quart glass souffle dish or bowl, spread 1 cup almond cream.
10. Arrange half of pound-cake slices over almond cream.
11. Drizzle half of orange-juice mixture over pound cake to moisten it.
12. Top pound-cake layer with half of sliced peaches; spread with half of remaining almond cream.
13. Top with all 3 packages of drained strawberries.
14. Arrange remaining pound cake over strawberries; moisten pound cake with remaining orange-juice mixture, then top with remaining almond cream.
15. Arrange remaining sliced peaches around edge of dish.
16. Spoon reserved whipped topping in center of peaches; sprinkle with toasted almonds.

syrup, peaches, cake, vanillaflavor, milk, almond extract, orange juice, almonds

Taken from www.delish.com/recipefinder/festive-fruit-trifle-1029 (may not work)