Strawberry Trifle

1 package white, or yellow cake mix
2 cups prepared vanilla pudding
1 cup whipping cream
1/4 cup sugar
1/4 cup toasted slivered almonds
*1 package (16 oz.) sliced sweetened strawberry halves, thawed

Bake cake in a 9 x 13 inch pan as directed on package. Cool. Cut cake crosswise in half. Reserve one half for another dessert. Cut remaining cake into 8 pieces. Split each piece horizontally. Arrange half the pieces in 2 quart glass serving bowl; cutting pieces to fit bowl. Pour half the strawberries (with syrup) over cake. Spread with 1 cup prepared pudding (I prepare my own, according to package directions, using 1
package (4 serving size) pudding. Repeat with remaining cake pieces, strawberries and pudding. Cover and chill at least 4 hours. In chilled
bowl, beat whipping cream and sugar until stiff; spread over trifle.

Sprinkle with almonds and can also garnish with fresh strawberries, if desired. Spoon into dessert dishes. Serves 8 1o 10 people. * It is also
delicious using raspberries for a change. Delightful!
Judy (in Alaska)

http://www.nancyskitchen.com