Orange-Cranberry Trifle

1 pkg. (8 oz) cream cheese, softened
1/2 cup sugar
1 tsp. ground cinnamon
1 tsp. pure orange extract, divided
2 cups thawed nondairy whipped topping
1 cup whole berry cranberry sauce
1 small loaf (10-12 oz) pound cake, thinly sliced
1/2 cup milk
1 tsp. pure vanilla extract

Garnish: sliced almonds, ground cinnamon

Mix cream cheese, sugar, cinnamon and 1/2 tsp. orange extract with electric mixer on medium speed until smooth. Gently stir in whipped topping and cranberry sauce. Set aside.

Arrange one-third cake slices on bottom of 8 inch square dish. Mix milk, vanilla, and 1/2 tsp. orange extract. Drizzle approximately 2 tbsp. of milk mixture over cake slices. Spread one third of cream cheese mixture over cake slices.

Repeat for second and third layers using remaining cake slices, milk and cream cheese mixtures. Sprinkle with sliced almonds and cinnamon. Cover and refrigerate at least 2 hours or up to 24 hours before serving.