Trifle - cooking recipe

Ingredients

8-inch sponge cake
1 pkg. frozen raspberries
1 lb. peaches
1 pkg. instant vanilla pudding
1 bowl Cool Whip
1/2 tsp. almond extract
kiwi (optional)

Preparation

Break half the sponge cake in bottom of a glass bowl.
Cover with half the raspberries, half the peaches, vanilla pudding and Cool Whip (mix almond extract with Cool Whip).
Break the other half of the sponge cake and layer all again, putting sliced kiwi on top.