Raspberry Cream Trifle

1 can (14 ounces) sweetened condensed milk, chilled
1 cup cold water
1 teaspoon almond extract
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 angel food cake (7 inches), cut into 1-inch cubes
2 tablespoons seedless raspberry jam
2 cups fresh raspberries (frozen work too)

In a large mixing bowl, beat the milk, water, and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft set. Cover and chill until mixture is partially set. Fold in the whipped cream.
Place half of the cake cubes in a 2 –quart glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with one cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries.