Punch Bowl Cake - cooking recipe

Ingredients

3 (10 oz.) pkg. frozen strawberries in light syrup
2 (16 oz.) cans sliced peaches in extra light syrup
1 (10 to 12 oz.) frozen pound cake
1 pkg. vanilla flavored pudding
1 1/2 c. milk
1/2 tsp. almond extract
1 (8 oz.) Cool Whip
1 c. orange juice
1 Tbsp. toasted sliced almonds

Preparation

Reserve one cup of almond cream for later.
Cut cake lengthwise in half, then crosshalf.
Prepare vanilla with 1 1/2 cups milk and almond; fold in 2 cups Cool Whip.
Drain syrup from one package of strawberries, add orange juice and spread 1 cup almond cream.
Arrange half of pound cake slices over almond cream.
Drizzle half of orange juice mixture over cake to moisten it.
Top cake with half of strawberries, spread almond cream on top.
Moisten cake with remaining juice mixture; add peaches. Arrange remaining strawberries in circle, spoon reserved cream in middle and sprinkle with almonds.