Mexican Chocolate Trifle | Seasoned Cooking

1 1⁄3 cups milk
2 packages (2.8 ounces each) chocolate mousse mix, Nestlé® European Style
4 teaspoons ground cinnamon, McCormick®
4 teaspoons almond extract, McCormick®
2 containers (8 ounces each) frozen chocolate whipped topping, thawed, Cool Whip®
2 packages (11 ounces each) chocolate-coated chocolate cakes, cut into 1⁄2-inch-wide slices, Little Debbie® Devil Squares
1 cup semisweet chocolate chunks, Nestlé®
1⁄4 cup slivered almonds, Planters®

In a large bowl, combine milk, mousse mix, and cinnamon; beat with an electric mixer on medium speed for 1 minute. Using a rubber spatula, scrape down sides of the bowl and beat on high speed about 2 minutes more or until thickened. Cover with plastic wrap and chill for 1 hour.
Stir 2 teaspoons of the almond extract into each container of chocolate whipped topping and refrigerate until ready to use.
Arrange half of the chocolate cake slices in a trifle dish. Spoon half of the mousse mixture on top of the cake slices. Spoon half of the whipped topping mixture on top of the mousse mixture. Sprinkle all of the chocolate chunks on top. Repeat layers with the remaining cake slices, mousse mixture, and whipped topping mixture. Sprinkle almonds on top.
Refrigerate trifle until ready to serve (up to 8 hours).