Mix whipped topping, dry pudding mix, coffee and remaining 1/4 cup milk in medium bowl, beating with electric mixer on high speed 1 min. until well blended. Unroll cake; remove paper. Slice cake lengthwise to produce 2 (17x6-inch) portions. Spread both sides with filling mixture; roll up and slice each log into 1-inch pieces. Wipe knife occasionally in between slicing. Repeat with second log. Coat presentation sides with almond slices. Refrigerate 30 min. before serving.