1 angel food cake (lg. size makes 15-16 servings)
2 (10 oz.) pkgs. frozen strawberries (Birds Eye best)
1 (3 oz.) pkg. instant vanilla pudding
1 c. whipping cream or 8 oz. Cool Whip
1/4 c. sugar (only if using whipping cream)
1/4 c. toasted slivered almonds
Fresh strawberries

Cut cake crosswise and tear into walnut size bits. Cover bottom of glass bowl with 1/2 of cake pieces. Pour 1 package of strawberries, including syrup, over cake pieces. Spread 1/2 of dry pudding mix over. Layer remaining cake pieces, strawberries and 1/2 of pudding mix. Cover with Cool Whip and chill for a few hours or overnight. Garnish with ripe strawberries and almonds. Kiwi used as garnish with strawberries gives an added attractive touch.