Cut sponge cake into cubes. Put in bottom of glass bowl. Cook vanilla pudding according to directions and cool. Use any fresh fruit. Prepare Danish dessert as directed, but if using frozen fruit, drain juice and use Danish Dessert to mix into 1 1/2 cup fruit juice. Cook until thickened. Cool. Mix fruit into cooled Danish dessert.
When pudding is cool, put over sponge cake. Next spread fruit over pudding. Refrigerate. Just before serving, whip cream and put over the trifle and sprinkle with almonds.
