1 pkg. (4-serving-size) instant vanilla pudding mix
2 cups milk
1/4 tsp. almond extract
1 cup thawed frozen whipped dessert topping
1 frozen fudge golden layer cake
3 cups fresh fruit (such as raspberries, blueberries, sliced strawberries, and/or cut-up nectarines), divided
Additional fresh fruit and mint sprig, for garnish

Fruit Trifle

1. In a medium bowl, prepare pudding mix, milk, and almond extract according to package directions for pudding. Refrigerate for 5 minutes. Fold whipped topping into pudding.
2. Meanwhile, cut frozen cake crosswise into 6 slices; cut each slice into 6 squares. Place half the cake pieces in a 2 1/2- to 3-quart glass bowl or souffl� dish.
3. Top cake in bowl with half of the fruit, then half of the pudding mixture. Repeat layers of cake, fruit, and pudding mixture. Cover; refrigerate for 30 minutes.
4. Garnish with additional fruit and mint.
   Makes 10 to 12 servings
   Preparation times 20 minutes (excluding chilling time)