1 (8oz.) can refrigerated quick crescent dinner rolls
1 tablespoon butter, melted
1/2 teaspoon almond extract
4 teaspoon sugar
1 (3.5 oz.) instant vanilla pudding mix
1-1/2 cups milk
1 teaspoon grated orange peel
1/2 cup whipped cream or non-dairy whipped topping
2-2-1/2 cups fresh fruit, cut as desired
Heat oven to 375 degrees F. Separate dough into 8 triangles. Place in ungreased; 12-inch pizza or 13 by 9-inch pan; press over bottom and 1/4 inch up sides to form crust. In small bowl, combine butter and almond extract. Brush crust with butter mixture; sprinkle with sugar.
Bake for 11-13 minutes or until golden brown. Cool completely. In medium bowl, combine pudding mix and milk; beat at low speed 1 minute. Stir in orange peel. Refrigerate 10 minutes or until set; fold in whipped cream.
Spoon pudding over crust and arrange fruit on top. (Strawberries, blueberries, oranges, raspberries, kiwifruit, etc.) Refrigerate 1 hour before serving; cut into wedges to serve. Refrigerate leftovers.