2 (10 oz.) pkgs. frozen strawberries in juice (don't drain)
1 yellow cake mix
16 oz. Cool Whip
1 pkg. slivered almonds (toast in oven)
6 serving size vanilla pudding (cooled)

Bake cake as directed in 2 separate pans (use only one cake). Cut cake in half lengthwise. Top with half of strawberries and juice. Pour half of cooked pudding over strawberries. Repeat with other cake, etc. Cover with foil. Refrigerate overnight. Cover with Cool Whip and almonds. Serves 14.