1 Jiffy fudge cake mix (1 layer)
8 oz. Cool Whip, thawed
1 can Presto Whip Cream
Strawberry preserves
Apricot preserves
Sliced almonds
5 (1.2 oz.) bars plain milk chocolate

Prepare cake mix according to package directions. Bake in 1 (8" x 1 1/2") round cake pan. After completely cooled, place on serving plate. Frost top and sides with Cool Whip. Using Presto Whip, pipe cream over top of cake in lattice design, finishing with a border around top edge. Spoon strawberry preserves into alternate lattice sections. Spoon apricot filling into remaining sections. Sprinkle almonds atop. Break chocolate bars crosswise into thirds, making 15 squares total. Arrange smooth side out and edges overlapping around side of cake. Chill until serving time.