2 lg. pkg. instant vanilla pudding
1 Sara Lee frozen pound cake
1 lb. frozen strawberries
1 pt. heavy whipping cream
2 tbsp. vanilla extract
5 tbsp. powdered sugar

Ahead of time, place frozen strawberries in a large bowl. When partially defrosted, slice in half. Sprinkle with sugar if unsweetened. Prepare pudding according to instructions on box. Whip cream. When almost stiff, add powdered sugar and vanilla extract. Finish beating until stiff. Slice cake into thin slices (1/4 inch).

In large trifle bowl (3 quart) place: Layer of sliced cake, layer of pudding, layer of strawberries and layer of whipped cream. Repeat until all ingredients are used. Garnish with strawberries. Place in refrigerator immediately. Best if made 4-6 hours ahead of time.