Jenny's blog: "good stuff to eat"

1. 1 (9 ounce) package angel food cake 2. 3 tablespoons orange juice 3. 1/4 teaspoon almond extract 4. 2 1/2 cups fat free milk 5. 2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 6. 1 1/2 cups thawed COOL WHIP LITE Whipped Topping, divided 7. 2 (12 ounce) packages frozen mixed berries, thawed, well drained 2. Cooking Directions 1. Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly. 2. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. 3. Layer half the cake cubes in bottom of 2-qt. glass serving bowl or 2-qt. 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 1/2 cup whipped topping and reserved berries just before serving. Yield: 16 servings