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 soufflé 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)