Punch Bowl Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 large box strawberry jello
1 large box vanilla instant pudding
2 small boxes frozen strawberries
1 large container Cool Whip
1/2 c. slivered almonds

Preparation

Prepare cake mix as directed in a 9 x 13-inch pan.
After cake cools, divide cake into four parts.
After dividing, cut cake into 1-inch pieces.
Prepare jello as directed, substituting frozen strawberries for cold water.
Set aside.
Prepare instant pudding as directed.
Layer in a large punch bowl or trifle bowl as follows: jello-strawberry mixture, cake, pudding.
Repeat layers until done.
Spread top with Cool Whip and refrigerate for at least 4 hours.
Before serving, sprinkle top with slivered almonds.