Low Fat Chocolate Almond Berry Dessert

This was on the kraftfoods web site. Have added a few of my changes to make a good thing even better. Hope you enjoy! Cooking time includes the 2 hour chill time. Can substitute strawberries or perhaps even blackberries, for the raspberries.

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• 7  ounces  fat free marble loaf cake, cut into 1/4-inch thick slices
• 2 1⁄2 cups  cold nonfat milk
• 2 (4 ounce) packages  jell-o sugar free chocolate fudge pudding and pie filling mix
• 2  cups  dairy  sugar-free whipped topping, divided
• 1⁄4 cup  chopped  almonds, divided
• 2  cups raspberries
• 1⁄4 cup  chocolate syrup (I used Hershey's)

Directions

1. Line bottom of 9" square pan with cake slices, cutting and piecing slices to fit.
2. Pour milk into large bowl.
3. Add pudding mixes.
4. Beat with wire whisk 2 minutes or until well blended(mixture will be thick.).
5. Gently stir in 1 cup of whipped topping that has had 1/2 the amount of chopped almonds mixed in with it.
6. Spread over cake slices.
7. Chill for 2 hours until set.
8. Top with remaining 1 cup whipped topping, raspberries and almond pieces just before serving.
9. Drizzle with chocolate syrup.
10. Store leftover dessert, if there is any, in refrigerator.
11. Enjoy!