1 pkg. Betty Crocker SuperMoist devil's food cake mix
1/2 c. strawberry preserves
1 c. sliced strawberries
1 (4 oz.) container frozen whipped topping, thawed
1 (3.5 oz.) pkg. chocolate fudge mousse mix
1/4 c. slivered almonds, toasted

Can also use 1 (4 oz.) package chocolate instant pudding and pie filling.

To toast almonds, heat oven to 350 degrees. Bake in ungreased pan, stirring occasionally, until golden brown, about 10 minutes.

Heat oven to 350 degrees. Grease and flour rectangular pan, 9x13x2 inches. Prepare and bake cake as directed on package; cool completely. Cut cake into halves (freeze half for future use). Cut remaining half into 1-inch pieces.

Arrange half of the pieces in 3-quart glass serving bowl. Spoon 1/4 cup preserves over pieces; sprinkle with 1/2 cup strawberries. Spread with 1 cup whipped topping. Refrigerate until chilled.

Prepare mousse mix as directed on package; spread over trifle. Sprinkle with almonds; if desired, garnish with whole strawberries. Cover and refrigerate at least 4 hours. 8 to 10 servings.