1/4 c. low cal strawberry jam
8-inch sponge cake layer
1 pkg. sugar free vanilla instant pudding
2 1/2 c. skim milk
1/4 tsp. almond extract
1 (1 lb.) can peach slices in light syrup, drained
1 c. Cool Whip

Spread jam over cake layer. Cut cake in 1-inch cubes. In large bowl, combine pudding mix, milk and extract. Whisk until of consistency of a thin pudding.

In 2-quart glass bowl, fit half of cake cubes, jam side up. Top with half of peach slices. Spoon half of pudding on top. Repeat layers, ending with pudding. Garnish with Cool Whip and mint leaves. Makes 8 servings. 180 calories.