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
Bake cake in oblong 9x13x2 inch pan as directed. 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 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. Chill at least 4 hours.
In chilled bowl, beat cream and sugar until stiff. Spread over trifle. Sprinkle with almonds and garnish with fresh strawberries. Spoon into dessert dishes. Serves 8-10.
Substitute devil's food cake mix for the yellow or white cake mix. Substitute 2 large sliced bananas for strawberries. Blend 3/4 cup milk into pudding. If desired, garnish with halved maraschino cherries.
