1 (13 ounce) angel food cake
1 (16 ounce) can sliced peaches, drained (reserve juice)
1/4 teaspoon almond extract
1 1/2 cups cold milk
1 small box vanilla instant pudding
1 envelope whipped topping mix (2-cup size)
1 (8 ounce) container peach yogurt
3 tablespoons natural sliced almonds

Cube cake and arrange one-third of the cubes in a 2-quart clear glass serving dish. Coarsely chop peaches. Measure 6 tablespoons reserved syrup. Add to peaches with almond extract.

Pour milk into deep, narrow bowl. Add pudding mix, along with whipped topping mix. Beat until thickened. Fold in yogurt. Spoon one-third peach mixture over layer of cake cubes in dish and one-third pudding mixture over peaches. Repeat layers, ending with pudding. Sprinkle top with almonds. Chill 4 hours or overnight.