Citrus Berry Truffle

1 2/3 c Milk
1 c Sour cream
1 pk Instant lemon pudding and pie filling
1 Pre-packaged pound cake
1 Orange or 2 tbsp orange juice
1 pt Fresh strawberries -- divided
1 pt Fresh blueberries -- divided
1 Banana -- sliced and divided
1/4 c Almonds -- chopped

Combine milk and sour cream in Batter Bowl. Whisk until smooth. Gradually whisk in pudding, stirring until smooth and thick, about 2 minutes. Set aside. Cut pound cake into 1-inch cubes with Serrated Bread Knife (about 8 cups). Hull strawberries wit h Tomato Corer and slice. Slice banana using Egg Slicer. Place half of pound cake cubes in glass bowl; sprinkle with 1 tbsp orange juice. Spoon half of pudding over cake. Layer half of fruit over pudding. Repeat layers, using remaining pound cake, 1 tbsp orange juice, remaining pudding and fruit. Cover bowl. Refrigerate 30 minutes. To serve, sprinkle with almonds.

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