In bowl, prepare pudding mix with milk as package directs, mixing in the almond extract; cover and refrigerate.
Sweeten strawberries with sugar; spoon about 3 tablespoons into each of six 8-to-10-ounce stemmed glasses. Layer each with 3 tablespoons cookie crumbs and 1/3 cup pudding. Top with the remaining strawberries and crumbs, dividing equally. Garnish with mint sprigs.