Trifle typically consists of sponge cake, sherry, jam, custard and whipped cream. This lighter version uses fresh fruit, fat-free pudding and nondairy whipped topping.
Heat the oven to 350 F or to the temperature specified on the cake mix directions. Lightly coat a 17-by-11-inch baking pan with cooking spray.
In a large bowl, using an electric mixer on low speed, beat together the cake mix, oil and egg whites until well blended.
Pour the cake batter into the baking pan. Place in the oven and bake according to package directions.
Remove the cake from the oven and sprinkle the concentrated orange juice over the warm cake. Cool completely.
Cut cake into 1-inch squares and place in serving bowls, about 9 squares per bowl. Add raspberries and sliced peaches.
In a separate bowl, whisk together the vanilla pudding and milk. Pour the pudding over the fruit and cake. Place the serving bowls in the refrigerator and chill for several hours. Don't stir or mix.
To serve, top each trifle with 1 tablespoon whipped topping and garnish with almonds. Serve immediately.
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