Strawberries 'N Cream Trifle

• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 1 1/2 cups cold water
• 1 (113 g) package instant vanilla pudding
• 2 cups whipping cream, whipped
• 1 (298 g) package frozen pound cake, thawed and cubed
• 4 cups fresh strawberries, cleaned, hulled and sliced
• 1/2 cup strawberry jam
• additional strawberry (to garnish)
• toasted slivered almonds

1. In a large mixing bowl, combine Eagle Brand and water. Add pudding; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream.
2. Spoon 2 cups of the pudding mixture into a 4-quart round glass serving bowl; top with half of the cake cubes, half the strawberries, half the jam and half the pudding.
3. Repeat layering again ending with pudding mixture. Chill at least 4 hours.
4. Garnish with additional strawberries and then the almonds. Cover leftovers and refrigerate.

condensed milk, cold water, vanilla pudding, whipping cream, cake, fresh strawberries, strawberry jam, additional strawberry, almonds

Taken from www.food.com/recipe/strawberries-n-cream-trifle-429580 (may not work)