3 oz. pkg. cream cheese, softened
8 oz. strawberry yogurt
1 tbsp. sugar
2 c. frozen whipped topping, thawed
1/4 tsp. almond extract
2 tsp. lemon juice

SALAD:

2 c. fresh blueberries
3 ripe peaches, peeled and sliced
20 oz. can mandarin oranges, drained well
2 c. fresh strawberries
2 c. seedless green grapes
2 tbsp. sliced almonds

In small bowl, combine cream cheese, yogurt, sugar, and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract and continue beating until smooth and thick. Refrigerate. In large glass bowl (serving), layer blueberries, peaches, and strawberries. Spoon half the topping mixture. Layer in grapes and mandarin orange segments. Spoon remaining half of topping over to within 1 inch of edge. Sprinkle with almonds. 24 (1/2 cup) servings.