Place 2 strips of waxed paper crisscross over bottoms of two greased and floured 9 inch layer pans, allowing ends to extend over rims of pans for easy cake removal.

Pour 1 cup of Pillsbury white cake mix batter into each pan. (Bake remaining batter as 8 cupcakes.)

Spread meringue over batter; smooth with spatula. Sprinkle with mixture of: 1/2 tsp. cinnamon 1/3 c. almonds, blanched & slivered

Bake at 350 degrees for 25 to 30 minutes until lightly browned. Place one cooled layer meringue side down on serving plate. Spread with cooled prepared vanilla pudding mix. Top with second layer, meringue-side up. If desired, garnish with fresh fruit. Serves 19 to 12.

MERINGUE:

Beat 4 egg whites until soft mounds form. Gradually add 3/4 cup sugar, beating well after each addition. Continue beating until meringue stands in stiff, glossy peaks.