Layered Fruit Cake

what you need

1 pkg. (10 oz.) angel food cake, cubed

3 Tbsp. orange juice

1/4 tsp. almond extract

2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

2-1/2 cups cold fat-free milk

1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided

2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained

make it

PLACE cake cubes in large bowl. Add combined juice and extract; mix lightly.

BEAT pudding mixes and milk in another large bowl with whisk 2 min. Stir in 1 cup COOL WHIP.

RESERVE a few berries for garnish. Place half the cake cubes in 2-qt. glass serving bowl or round casserole; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.