1 pkg. (3 1/2 oz.) Jello vanilla or coconut cream pudding and pie filling
1 1/2 c. milk
24 lady fingers, split
1/4 c. orange juice
2/3 c. softened butter
2 1/4 c. confectioners' sugar
1/8 tsp. almond extract
1/2 c. very finely chopped pecans
2 c. Bakers fine grated coconut, toasted
Prepared Dream Whip topping, opt.

Prepare Jello pudding as directed on package using only 1 1/2 cups milk. Remove from heat. Cover surface with wax paper and cool.

Line an 8-inch square dish or pan with several layers of wax paper allowing paper to extend as 2-inch tabs above edge of dish. Line bottom and sides of dish with some ladyfingers. Sprinkle with 2 tablespoons orange juice.

Cream butter until light and fluffy. Alternately add sugar and pudding. Then add almond extract, pecans and coconut. Spread about a third of mixture on lady fingers. Arrange half of remaining lady fingers on mixture.

Sprinkle with 1 tablespoon orange juice. Top with another layer of pudding mixture. Add remaining lady fingers, orange juice and pudding mixture in that order. Chill thoroughly at least 4 hours. Grasp paper tabs to remove from dish. Lift onto serving platter. Slide wax paper from underneath. Garnish with prepared Dream Whip, if desired. Makes 12 large or 18 servings.