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1 angel food cake
1 (3.4-ounce) package sugar-free, fat-free vanilla instant pudding and pie filling
1 3/4 cups nonfat milk
1 tablespoon grated orange peel
1/2 cup Kraft Cool Whip Whipped Topping -- thawed
6 tablespoons orange juice
1/4 cup sliced almonds, optional
Cut half of cake into 1-inch cubes. Freeze remaining cake for later use. Prepare pudding and pie filling as directed on package except use skim milk. Fold orange peel and half of the whipped topping into pudding. Place one-third of the cake cubes in 2-quart serving bowl; sprinkle with 2 tablespoons of the orange juice. Spread one-third of the pudding mixture over cake cubes; repeat twice. Spread remaining whipped topping over top. Cover and refrigerate at least 3 hours. Sprinkle with almonds, if desired, before serving.
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