snack saturday

Creamy Layered Fruit Sensation

1 pkg. (227 g) prepared angel food cake
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups skim milk
2 pkg. (4-serving size each) Vanilla Fat Free Instant Pudding
1-1/2 cups thawed Whipped Topping, divided
2 pkg. (600 g) frozen mixed berries, thawed, well drained (about 4 cups frozen or 2-1/2 cups thawed berries)


CUT cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.

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.

LAYER half the cake cubes in bottom of 2-L glass serving bowl or 2-L 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 at least 2 hours or up to 6 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.