1 can (14 oz.) sweetened condensed milk
1 1/2 c. cold water
1 pkg. (3 1/2 oz.) instant vanilla pudding
2 c. (1 pt.) whipped cream
1 pkg. (12 oz.) pound cake, cut into cubes (about 6 c.)
4 c. sliced fresh strawberries or whole raspberries
1/2 c. strawberry or raspberry preserves
Toasted slivered almonds
Additional berries

In large mixing bowl combine sweetened condensed milk and water. Mix well and add pudding mix. Beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups pudding mixture into dish, top with half of the cake cubes, half of the berries, half of the preserves and half of the remaining pudding mixture. Repeat layering ending with pudding mixture.

Garnish with additional berries and toasted almond slivers. Chill 4 hours or until set. You can refrigerate the leftovers, but there won't be any.