Add 8 ounces cream cheese, ⅓ cup powdered sugar, ½ teaspoon almond extract, and 1 teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth, scraping down the sides and bottom of the bowl as needed.
Fold in 8 ounces whipped topping until smooth.
Chop 12 Little Debbie Christmas Tree Cakes into bite-sized pieces, about 8 pieces per cake, and layer half of them (6 cakes) in the bottom of a large trifle dish.
Layer half of the 1 ½ pounds strawberries over the tops of the cakes, followed by half of the cream mixture. Smooth with an offset spatula.
Repeat the layers with the remaining cakes and strawberries, finishing it by smoothing the remaining cream over the top.
Top with additional tree cakes and coarse green sanding sugar, if desired. Serve within 24 hours of assembling.
