In a mixing bowl fit with whisk attachment, beat the whipping cream and milk until soft peaks form.

Pour in dry pudding mix and almond extract. Beat for 2-3 minutes or until stiff peaks form.

Scoop half of the mousse into a separate bowl. In one of the bowls, add 2-3 drops light pink food coloring and stir until fully pink.

Scoop the white and pink mousse into two separate piping bags fit with small round tips. If you don’t have tips, you can just snip a corner of the piping bag off. I didn’t find that couplers were necessary, but you can certainly use them if you like.

Starting at the bottom of a small dessert cup or bowl, pipe one color of mousse and alternate until Top with a fresh raspberry and dash of heart sprinkles.

Enjoy!