Directions

1. In a medium bowl prepare pudding mix according to package directions. Fold in 1 cup whipped topping. Cover and refrigerate. In a large bowl combine strawberries and pineapple; set aside.
2. In a large bowl beat cream cheese with an electric mixer on medium speed until fluffy. Add sweetener and almond extract. Beat until combined. Fold in remaining whipped topping.
3. Arrange cake slices in bottom of a 13x9x2-inch baking pan. Layer evenly with pudding mixture, fruit mixture and cream cheese mixture. Sprinkle with pecans. Cover cake and refrigerate 2 to 4 hours or until firm. Cut into squares, and serve.