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Coat an 8-by-4-inch or 9-by-5-inch loaf pan with cooking spray; set aside. In a small bowl, sprinkle gelatin over water; let stand 5 minutes (do not stir).
In the top of a double boiler, whisk together 1/2 cup sugar and egg whites. Add gelatin mixture. Cook over simmering water for 4 to 5 minutes or until mixture registers 160°F on an instant-read thermometer, whisking constantly. Transfer to an 8-cup glass measure. Cover and chill for about 1 1/2 hours or until mixture is partially set (consistency of unbeaten egg whites).
Add almond extract to the egg white mixture; beat with an electric mixer on high speed for about 10 minutes or until mixture is very light and fluffy and has increased to 5 cups in volume. Remove 1 1/2 cups of the mixture; tint it pink with red food coloring. Spoon into bottom of prepared pan, spreading evenly. Chill for 10 minutes. Divide the remaining egg white mixture in half. Stir chopped almonds into one half. Spoon over pink layer in pan. Chill for 10 minutes. Tint remaining half of the egg white mixture green with green food coloring. Spoon on top of white layer in pan. Cover and chill at least 3 hours or overnight.
Meanwhile, in a small saucepan, combine egg yolks, the remaining 2 tablespoons sugar and salt. Add milk. Cook and stir over medium heat until the mixture thickens and coats the back of a clean metal spoon. Set the saucepan in a large bowl partially filled with ice water. Stir the custard for 2 minutes to cool quickly. Stir in vanilla. Cover the surface of the sauce with plastic wrap; refrigerate for up to 24 hours or until ready to serve.
To serve, invert pudding onto a serving platter; cut into slices. Serve slices topped with custard sauce. If desired, garnish with toasted almonds.