Christina's Strawberry Trifle

• 1 (18 ounce) package white cake mix
• 6 ounces fresh strawberries (sliced and sweetened if desired)
• 1 (5 ounce) box instant vanilla pudding or 1 (5 ounce) box lemon pudding mix
• 6 peaches or 6 apricots, sliced
• 1 (16 ounce) container Cool Whip
• 14 cup slivered almonds

1. Bake cake in a 13x9 2 inch pan as directed on the package and allow to cool.
2. Cut the cake crosswise in half.
3. Freeze half for another time, unless doubling the recipe.
4. Cut the remaining half cake into 8 sections.
5. Split each section horizontally.
6. Arrange half of the cake sections in a 2 quart glass serving bowl.
7. Set aside a few berries for decoration and layer half of the remaining strawberries over the cake and pour one cup of pudding over the berries, cover with a cup of cool whip.
8. Repeat this layer of cake, berries,pudding and cool whip.
9. Finish the top by pouring a ring of pudding around the rim of the bowl.
10. Decorate by alternating apricot or peach halves and whole strawberries.
11. Pour cool whip topping in the centre space and sprinkle slivered almonds.
12. Chill before serving.

white cake, fresh strawberries, vanilla pudding, peaches, almonds

Taken from www.food.com/recipe/christinas-strawberry-trifle-274418 (may not work)