1 (14 oz.) can Eagle brand
1 1/2 c. cold water
3 1/2 oz. instant vanilla pudding
2 c. whipping cream, whipped (1 pt.)
1 (12 oz.) loaf pound cake, cut into cubes
4 c. sliced fresh strawberries
1/2 c. strawberry preserves
Berries for garnish and toasted slivered almonds

In large mixing bowl, combine Eagle Brand and water; mix well. Add pudding mix, beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups of pudding mixture into 4 quart round glass serving bowl, top with 1/2 of cake cubes, 1/2 strawberries, 1/2 of preserves and 1/2 of remaining pudding mixture. Repeat layering, ending with pudding mixture. Garnish with strawberries and almonds. Chill 4 hours or until set.