1 angel food cake, loaf pan size
1 sm. pkg. vanilla instant pudding
1 tbsp. grated orange peel (from fresh oranges)
1 container (4 oz.) frozen whipped topping, thawed
3 tbsp. orange juice
3 tbsp. amaretto (or all O.J.)
1/4 c. sliced almonds

Cut cake into 1 inch cubes. Prepare pudding as directed on package. Fold orange juice and amaretto and half of whipped topping into pudding. Place 1/3 of the cake cubes into 2 quart bowl. Sprinkle with 2 tablespoons orange juice and amaretto. Spread 1/3 of pudding mixture over cake cubes. Repeat twice. Spread remaining whipped topping over top. Cover and refrigerate at least 3 hours. Top with sliced almond before serving. Yield 12 servings.