Festive Fruit Trifle

Directions

1. 1
   Thaw frozen strawberries as label directs.
2. 2
   Meanwhile, drain peaches.
3. 3
   Cut pound cake lengthwise in half; cut each half crosswise into 1/2-inch-thick slices.
4. 4
   In medium bowl, prepare vanilla instant pudding & pie filling as label directs but use only 1 1/2 cups milk and add almond extract.
5. 5
   With rubber spatula, fold in 2 cups whipped topping until blended.
6. 6
   Reserve remaining whipped topping for garnish.
7. 7
   Drain syrup from 1 package thawed strawberries into 2-cup measuring cup; add orange juice to syrup.
8. 8
   Drain remaining 2 packages strawberries but reserve their syrup for another day to use in juice or spoon over ice cream for dessert.
9. 9
   In bottom of 2-quart glass souffle dish or bowl, spread 1 cup almond cream.
10. 10
    Arrange half of pound-cake slices over almond cream.
11. 11
    Drizzle half of orange-juice mixture over pound cake to moisten it.
12. 12
    Top pound-cake layer with half of sliced peaches; spread with half of remaining almond cream.
13. 13
    Top with all 3 packages of drained strawberries.
14. 14
    Arrange remaining pound cake over strawberries; moisten pound cake with remaining orange-juice mixture, then top with remaining almond cream.
15. 15
    Arrange remaining sliced peaches around edge of dish.
16. 16
    Spoon reserved whipped topping in center of peaches; sprinkle with toasted almonds.