2 tbsp. slivered almonds
1 recipe vanilla pudding
1/2 c. Strawberry Topping
2 pkg. (3 oz. each) ladyfingers, plain
1 pkg. (16 oz.) frozen unsweetened strawberries, thawed & drained
1 env. nondairy dessert topping mix

Toast almonds and set aside. Prepare vanilla pudding and refrigerate in saucepan until cool. While pudding cools, prepare Strawberry Topping and cool.

To assemble trifle, first split ladyfingers lengthwise into halves. Spread each half with Strawberry Topping. Layer 1/4 of ladyfingers (topping side up) in the bottom of a wide serving bowl. Top with half the strawberries, then half the pudding. Repeat. Arrange remaining ladyfingers around the edge of the bowl, gently easing them down into the pudding so that they remain upright. Place them so that the topping-covered side faces the center.

Prepare nondairy topping mix according to package directions and frost the top of the trifle with the topping. Sprinkle the toasted almonds on top. Refrigerate until serving time. This dessert is best if made and served on the same day. You'll get beautiful results when you prepare and serve the trifle in a glass bowl. Servings: 10.