Raspberry Cream Trifle

1 can (14 ounces) sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 angel food cake (7 inches), cut into 1-inch cubes
2 tablespoons seedless raspberry jam
2 cups fresh raspberries
Chocolate curls and fresh mint

In a large mixing bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.

Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint. Makes 14-16 servings.