1 (8 oz.) cream cheese (room temperature)
1 (16 oz.) sour cream
1 (3 1/2 oz.) vanilla instant pudding
1/2 c. granulated sugar
1/4 c. milk
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Fruit topping

Cream the cream cheese with the extracts and sugar. Add sour cream and blend. Add pudding and milk. Beat until well blended (it gets very thick). Pour into bowl. (Looks best served in clear glass bowl.) Top with fruit before serving.