Vanilla Berry Almond Cake

1 box vanilla cake mix, mixed as directed on box
3 tsp. vanilla extract
2 tsp. almond extract
1 pint raspberries, rinsed
8 oz. fat free cream cheese
4 C. milk, divided, 1% or fatfree
2 pkgs. instant vanilla pudding mix
12 oz. whipped topping, light
2 C. sweetened, flaked coconut
1 1/2 C. almonds, sliced

Heat oven to temperature called for on cake mix box.

To cake mix batter, add extracts, mix well.

Grease the bottom of 2 13x9" baking dishes. Pour half of the cake batter into each pan and bake as directed, cake is done when it's golden on top.

Cool completely. Top each cake evenly with raspberries.

Mix until smooth cream cheese and 1 C. milk. Add remaining milk and pudding, beat well.
Pour over cakes, Top with whipped topping and sliced almonds.

Refrigerate immediately.

Serves: 30-36
Serve within 72 hours.