Orange Cream Trifle

1 (11 ounce) can mandarin orange sections
2 (3 1/2 ounce) boxes vanilla instant pudding
1 (3 ounce) package Dream Whip (2 envelopes)
4 cups milk
1 cup heavy cream
1 teaspoon almond extract
2 (3 ounce) packages ladyfingers
1/4 cup granulated sugar

Drain orange sections, reserving syrup. Place sections on paper towel-lined pan and freeze.

Meanwhile, beat together pudding mix, Dream Whip, milk, cream and extract until blended on low speed of electric mixer. Turn mixer to medium speed and beat 5 minutes until thick and fluffy, occasionally scraping bowl with spatula.

Split ladyfingers and line bottom and sides of a pretty, glass 2-quart bowl with 2/3 of them. Drizzle with 1/2 of reserved orange syrup. Spoon half of pudding mixture over top. Arrange the remaining ladyfingers on top and drizzle with syrup. Spoon remaining pudding into mound high in center. Arrange orange slices on top.

In saucepan over high heat melt sugar, stirring constantly, until smooth. Remove from heat and let stand 2 minutes. With spoon, drizzle over pudding in strands.

Serves 12.