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

SALAD:

2 c. fresh blueberries
3 ripe peaches, peeled and sliced
2 c. fresh strawberries, halved
2 c. seedless green grapes
20 oz. can mandarin orange segments, well drained
2 tbsp. sliced almonds, toasted, if desired

In small bowl, combine cream cheese, yogurt, sugar and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract. Continue beating until smooth and thick. Refrigerate.

In large glass serving bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin orange segments.

Spoon remaining half of topping over to within 1 inch of edge. Sprinkle with almonds. Makes 24 servings.

Any combination of fresh or drained canned fruits can be used.