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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 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
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.
3 Tbsp. orange juice
1/4 tsp. almond extract
2 pkg. (1 oz. each) JELL-O Vanilla 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
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.
