Whisk pudding mix and milk together in a bowl and set aside.

Whip whipping cream with almond extract together in another bowl to stiff peaks.

Whisk the pudding again to make smooth and then fold in the whipped cream.

Place in the refrigerator for 15 minutes.

Pipe mixture into dessert dishes or clear plastic cups and refrigerate until serving. I reserved just a little to place a spoonful on top of each dish after the fruit is placed on top and then topped with sliced almonds.

To serve, top with fruit and almonds. Makes 6-8 depending on the size of the dishes.