1 (14 oz.) pkg. Frozen chocolate pound cake, thawed

1 (5.9 oz.) pkg. + 1 (3.9 oz.) pkg. Instant chocolate pudding mix

5 cups milk

1 ½ tsp. Almond extract

2 (21 oz.) cans cherry pie filling

4 cups frozen whipped topping, thawed

Maraschino cherries

Cut pound cake crosswise into 20 slices; reserve.  On low speed, beat both pudding mixes with milk until smooth; stir in extract.  Let stand until thickened, 5 min.  Line bottom of 15-cup trifle dish or similar size glass bowl with half of cake slices.  Top with 3 cups pudding, 1 can pie filling and 2 cups whipped topping; spreading evenly and to edges.  Repeat layering with remaining cake, pudding, pie filling and whipped topping.  Cover; chill until ready to serve.  Garnish with cherries.