Strawberry Shortcake Trifle

• 2 cups cold 2% milk
• 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons almond extract
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 2 cups sliced fresh strawberries
• 1 carton (13-1/2 ounces) strawberry glaze
• 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
• 1/4 cup slivered almonds, toasted

1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping.
2. In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.

milk, cream cheese, almond, frozen whipped topping, fresh strawberries, strawberry glaze, frozen pound cake, slivered almonds

Taken from www.tasteofhome.com/recipes/strawberry-shortcake-trifle/ (may not work)