Orange Angel Food Cake Dessert

1 (16 oz.) pkg. angel food cake mix

1 sm. pkg. sugar-free orange gelatin

3/4 c. boiling water

1/2 c. cold water

1-1/2 c. cold milk

1 sm. pkg. sugar-free instant vanilla pudding

1 t. orange extract

1 (8 oz.) carton frozen reduced-fat whipped topping, thawed

1/2 c. sliced toasted almonds, optional

Prepare and bake cake according to package directions, using an ungreased 10 in. tube pan. Immediately invert tube pan; cool completely.

In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in an ungreased 13x9 pan. With a meat fork, poke holes about 2 in. apart into the cake. Slowly pour gelatin over cake; refrigerate.

In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with almonds. Cover and refrigerate until serving.