Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 cup cold water
• 1 teaspoon almond extract
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 cups heavy whipping cream, whipped
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 2 tablespoons seedless strawberry or raspberry jam
• 2 cups fresh strawberries or raspberries
• Chocolate curls and fresh mint

Directions

1. In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
2. Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries or strawberries. Layer with remaining cake cubes, cream mixture and strawberries or raspberries. Garnish with chocolate curls and mint.

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