Creamy Layered Fruit Sensation

• 1 (227 g) packageprepared angel good cake
• 3 tablespoons orange juice
• 14 teaspoon almond extract
• 2 12 cups 2% low-fat milk
• 2 (85 g) packagesjell-o instant vanilla pudding
• 1 12 cups cool whipped whipped topping, thawed, divided
• 2 (600 g) packages frozen mixed berries, thawed, well drained, about 4 cups frozen berries or 2 12 cups thawed berries

1. Cut cake into cubes; place in large bowl.
2. Combine orange juice and almond extract.
3. Drizzle over cake cubes; toss lightly.
4. Pour milk into another large bowl.
5. Add dry pudding mixes.
6. Beat with a wire whisk 2 minutes or until well blended.
7. Gently stir in 1 cup of the whipped topping.
8. Layer half the cake cubes in bottom of 2L glass serving bowl or 2L round baking dish.
9. Reserve a few berries for garnish.
10. Top with layer of half each of the remaining berries and pudding mixture.
11. Repeat layers.
12. Cover with plastic wrap.
13. Refrigerate at least 2 hours or up to 6 hours.
14. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.
15. Also great with Jell-o chocolate instant pudding.

cake, orange juice, almond, milk, packagesjello instant vanilla pudding, topping, mixed berries

Taken from www.food.com/recipe/creamy-layered-fruit-sensation-413555 (may not work)