1 can Eagle Brand milk
1 1/2 c. cold water
1 sm. pkg. instant vanilla pudding mix
2 c. cream, whipped
1 (12 oz.) loaf pound cake, cut in cubes
1 qt. fresh strawberries, cleaned & sliced
1/2 c. strawberry preserves
Toasted, slivered almonds

Combine milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups pudding mixture in bottom of 4 quart glass bowl. Top with half each cake, berries, preserves and pudding. Repeat layer ending with pudding. Garnish with berries and almonds. Chill. Refrigerate leftovers.