**Kristin's from May**
1 9oz package angel food cake
3 TBSP orange juice
1/4 tsp almond extract
2 1/2 cups fat free milk
1 8 serving package fat free, sugar free Vanilla Jello pudding
1 1/2 cups thawed Fat free cool whip
4 cups of mixed berries (if you use frozen just make sure they are thawed)
Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes, toss lightly. Pour Milk into another large bowl. Add dry pudding mix. Beat with a wire wisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping. Layer half the cake cubes in bottom of a glass serving bowl. Reserve a few berries for the top. Top with layers of half each of the pudding and the berry mixture. Repeat layers. Cover with Plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining cool whip and berries just before serving.
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