1 (3 1/2 ounce) package vanilla instant pudding mix
16 ounces sour cream
8 ounces cream cheese, softened
1/4 cup sugar
3 teaspoons almond extract
1 (21 ounce) can blueberry pie filling (can use cherry pie filling or filling of your choice)
1 (3 1/2 ounce) can coconut
Combine vanilla pudding mix, sour cream and softened cream cheese in a large mixing bowl.
With electric mixer, whip until smooth.
Slowly add sugar, incorporating fully.
Stir in almond extract.
Spoon mixture in glasses or trifle dish until half full.
Spoon a layer of pie filling on top, reserving about 1/2 cup for garnishing.
Add the remainder of the cream cheese mixture over the pie filling layer.
Garnish with the reserved 1/2 cup filling and sprinkle with coconut.
May be consumed immediately or refrigerated for future use.