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Slice 10 cake rolls in half, lengthwise. Place in trifle bowl or pan, cut side up. Prepare pudding using 3 c. milk. Add almond extract and Cool Whip. Spread half of mixture over cake rolls. Top with 1 can pie filling, then top with 10 cake rolls coarsely chopped. Top with remaining pudding. Add 1 can pie filling. Cut remaining cake rolls into small circles and garnish top. Chill several hours.
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