Strawberries 'N Cream Trifle - cooking recipe

Ingredients

1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
1 1/2 cups cold water
1 (113 g) package instant vanilla pudding
2 cups whipping cream, whipped
1 (298 g) package frozen pound cake, thawed and cubed
4 cups fresh strawberries, cleaned, hulled and sliced
1/2 cup strawberry jam
additional strawberry (to garnish)
toasted slivered almonds

Preparation

In a large mixing bowl, combine Eagle Brand and water. Add pudding; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream.
Spoon 2 cups of the pudding mixture into a 4-quart round glass serving bowl; top with half of the cake cubes, half the strawberries, half the jam and half the pudding.
Repeat layering again ending with pudding mixture. Chill at least 4 hours.
Garnish with additional strawberries and then the almonds. Cover leftovers and refrigerate.