English Trifle

1 lb. Sara Lee frozen pound cake
1 cup milk
2 pkgs. (3.4 oz. each) white chocolate instant pudding and pie filling
cup Amaretto (if desired if omitting, replace with cup milk)
teaspoon almond extract (use 1 tsp. if omitting Amaretto)
2 cups thawed frozen whipped topping
1 pint raspberries
1 pint strawberries, sliced
3 kiwis, sliced
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In large bowl, whisk pudding mix into milk, until mixture begins to thicken. Add Amaretto and almond extract to pudding mixture, mixing well. Fold in whipped topping.
Cut pound cake into 1 inch cubes. Layer 1/3 of the pound cake cubes into trifle bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the fruit.
Repeat layers two more times. Chill 30 minutes before serving.