Strawberry Trifle - cooking recipe

Ingredients

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

Preparation

Bake cake in oblong pan, 13 x 9 x 2-inch as directed on package.
Cool.
Cut cake crosswise in half.
Reserve 1/2 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 of the pudding.
Repeat with remaining cake pieces, strawberries and pudding.
Cover and chill at least 4 hours.
In chilled bowl, beat cream and sugar until stiff.
Spread over trifle.
Sprinkle with almonds and if desired, garnish with fresh strawberries.
Spoon into dessert dishes.
Makes 8 to 10 servings.