TOPPING:

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

In small bowl, combine cream cheese, yogurt, sguar and lemon juice; beat at medium speed until smooth. Add whipped topping and almond extract; continue beating until smooth and thick. Refrigerate.

SALAD:

2 c. fresh blueberries
3 ripe peaches, peeled, sliced
2 c. fresh strawberries, halved
2 c. seedless green grapes
1 (20 oz.) can mandarin orange segments, well drained
2 tbsp. sliced almonds toasted, if desired

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 (1/2 cup) servings.