Strawberry Trifle

• 1 pkg. yellow or white cake mix
• 1 (18 oz.) pkg. frozen strawberry halves, thawed
• 1 (18 oz.) can vanilla pudding or 2 c. prepared pudding *
• 1 c. chilled whipping cream
• 1/4 c. sugar
• 1/4 c. toasted slivered almonds

1. Bake cake in oblong pan, 13 x 9 x 2-inch as directed on package.
2. Cool.
3. Cut cake crosswise in half.
4. Reserve 1/2 for another dessert.
5. Cut remaining cake into 8 pieces; split each piece horizontally.
6. Arrange half the pieces in 2-quart glass serving bowl, cutting pieces to fit bowl.
7. Pour half the strawberries (with syrup) over cake; spread with 1 cup of the pudding.
8. Repeat with remaining cake pieces, strawberries and pudding.
9. Cover and chill at least 4 hours.
10. In chilled bowl, beat cream and sugar until stiff.
11. Spread over trifle.
12. Sprinkle with almonds and if desired, garnish with fresh strawberries.
13. Spoon into dessert dishes.
14. Makes 8 to 10 servings.

frozen strawberry halves, vanilla pudding, chilled whipping cream, sugar, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255460 (may not work)