1 lb. cake
4 tbsp. strawberry jam
1 c. blanched almonds, halved
2 (10 oz.) pkg. frozen strawberries
1 sm. pkg. instant pudding vanilla, prepared according to pkg. directions
1 sm. tub Cool Whip

Cut the pound cake into slices 1/2 inch thick, coat about half the slices with jam and place them jam side up along the bottom and sides of a glass bowl. Cut the other half of cake into cubes and scatter over the jam covered pieces.

Sprinkle with half of the almonds. Reserve 12 of the best strawberries. Drain juice off berries, sprinkle remaining berries over cake. Spread pudding over berries. Spread Cool Whip over pudding. Using a pastry bag, pipe some of the Cool Whip around sides of bowl. Garnish with rest of almonds and reserved strawberries.