1 (16 ounce) package white angel food cake mix
1 (1 1/8 ounce) package sugar free vanilla instant pudding, made with skim milk
3 cups mixed berries (strawberries, raspberries, blueberries)
1 (4 ounce) container frozen whipped topping, thawed
1/4 cup sliced almonds

Heat oven to 350 degrees. Prepare cake mix as directed on package except divide batter between 2 ungreased loaf pans (9x5x3 inches). Bake 45-50 minutes or until tops are golden brown and beginning to crack. Don’t underbake. Immediately invert pans and cool cakes completely. Remove cakes from pans and freeze one for another use. Cut remaining cake into 1 inch cubes.

Prepare pudding mix as directed except use skim milk. Mix half of the whipped topping into the pudding. Place 1/3 of the cake cubes into a 2-quart glass bowl and spread 1/3 of the pudding mixture on top. Place 1/3 of the berry mixture on top of the pudding. Repeat 2 more times and top with remaining whipped topping. Cover and refrigerate at least 3 hours. Sprinkle with almonds before serving.