1. cut thawed phyllo dough rolls into 1/2 inch linguine shapes, separate and fluff. 2. Add to buttered pan and spread out into 4 cookie sheets. 3. Drizzle with melted butter and sprinkle with cinnamon sugar and sliced almonds. 4. Bake at 400°f until golden brown, turning sheets after 4 minutes for even baking. 5. Prepare cream filling by mixing milk and vanilla instant pudding, then set aside. 6. In another bowl, whip heavy cream, powdered sugar, vanilla, and almond until stiff peaks form. 7. Fold in the pudding and beat until combined. 8. Assemble the cake with 3 layers of phyllo dough and 2 layers of cream. 9. Top with powdered sugar and serve immediately or refrigerate before serving.