1 can Eagle Brand
1 pkg. (3 oz. size) instant vanilla pudding
2 (1/2 pt.) cartons whipping cream
1 (12 oz.) Sara Lee pound cake
2 pts. strawberries
Sliced almonds for garnish

Mix the Eagle Brand with 1 1/2 cups water. Add pudding to the mix. Beat very well. Place in refrigerator for at least 5 minutes. Slice strawberries and cube the pound cake in about 1 inch cubes. Whip the cream and fold into the cool pudding mixture. Take a chilled bowl and put about 2 cups of the mixture, then 1/2 the cake cubes and 1/2 the strawberries. Keep layering until you end up with the mix on top. Garnish with almonds and strawberries. Should be chilled for at least 4 hours before serving.