1 package yellow or white cake mix
1 package (16 oz.) frozen strawberry halves, thawed
1 package instant pudding, prepared
1 cup chilled whipping cream
1/4 cup sugar
1/4 cup toasted slivered almonds
Bake the cake in a 13 x 9 pan as directed on package. Cool. Cut cake crosswise in half. Reserve half for another dessert. Cut remaining cake into 8 pieces; split each piece horizontally. Arrange half the pieces in a 2 quart class serving bowl. Pour half the strawberries with syrup over the cake. Spread with 1 cup of pudding. Repeat with remaining cake pieces, strawberries and pudding. Cover; chill at lest 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 8-10 servings.