Total Calories: 161
Cut cake into cubes and place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes and toss lightly. Pour milk into another large bowl and add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping.
Layer half the cake cubes in bottom of 2-quart glass serving bowl or 2-quart 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 2–6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.
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