Festive Fruit Trifle - cooking recipe

Ingredients

3 (10 oz.) pkg. frozen quick-thaw strawberries in light syrup
2 (16 oz.) cans sliced peaches in extra light syrup
1 (10 3/4 oz.) frozen ready to serve pound cake
1 pkg. vanilla flavor instant pudding and pie filling (4 servings)
1 1/2 c. milk
1/2 tsp. almond extract
1 (8 oz.) container frozen light whipped topping, thawed
1 c. orange juice
1 Tbsp. toasted sliced almonds

Preparation

About 1 hour before serving or early in day, thaw frozen strawberries as label directs.
Meanwhile, drain peaches.
Cut pound cake lengthwise in half; cut each half crosswise into 1/2 inch thick slices.
In medium bowl prepare vanilla instant pudding and pie filling as label directs, but use only 1 1/2 cups milk and add almond extract.
With rubber spatula fold in 2 cups whipped topping until blended.
Reserve remaining whipped topping for garnish.
Drain syrup from 1 package thawed strawberries into 2 cup measure; add orange juice to syrup.
Drain remaining 2 packages strawberries but reserve their syrup for another day to use in juice or spoon over ice cream for dessert.