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1
Thaw frozen strawberries as label directs.
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2
Meanwhile, drain peaches.
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3
Cut pound cake lengthwise in half; cut each half crosswise into 1/2-inch-thick slices.
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4
In medium bowl, prepare vanilla instant pudding & pie filling as label directs but use only 1 1/2 cups milk and add almond extract.
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5
With rubber spatula, fold in 2 cups whipped topping until blended.
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6
Reserve remaining whipped topping for garnish.
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7
Drain syrup from 1 package thawed strawberries into 2-cup measuring cup; add orange juice to syrup.
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8
Drain remaining 2 packages strawberries but reserve their syrup for another day to use in juice or spoon over ice cream for dessert.
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9
In bottom of 2-quart glass souffle dish or bowl, spread 1 cup almond cream.
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10
Arrange half of pound-cake slices over almond cream.
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11
Drizzle half of orange-juice mixture over pound cake to moisten it.
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12
Top pound-cake layer with half of sliced peaches; spread with half of remaining almond cream.
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13
Top with all 3 packages of drained strawberries.
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14
Arrange remaining pound cake over strawberries; moisten pound cake with remaining orange-juice mixture, then top with remaining almond cream.
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15
Arrange remaining sliced peaches around edge of dish.
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16
Spoon reserved whipped topping in center of peaches; sprinkle with toasted almonds.
