1 can Eagle condensed milk
1 pkg. instant French vanilla pudding
1 pt. whipping cream
1 1/2 c. cold water
1 pt. sliced strawberries
Strawberry preserves
1 Sara Lee pound cake

In large bowl, mix milk and water well. Add in pudding and mix well. Place in refrigerator to chill for 5 minutes. While chilling whip whipping cream until stiff. Then fold into the chilled pudding mixtures. In large tall glass bowl, place some of the pudding mixture on the bottom then place pound cake on top of pudding. Cake should be cut in 1 inch squares. On top of cake place some strawberries, then preserves. Add more pudding. Repeat layers until reach top of bowl. Chill for 1 hour.