1 angel food cake, cut in bite-size pieces
10 oz. pkg. frozen strawberries in syrup
1 (6 serving size) instant vanilla pudding mix
1 to 2 tbsp. light rum
Kiwi fruit, sliced (3 to 4)
Seedless green grapes, halved
Shredded coconut
Whipped topping
1/4 c. slivered almonds

Prepare 1 to 2 hours only before serving. Prepare pudding, adding rum. Place cake pieces in trifle dish. Layer half the strawberries and syrup and half the pudding. Cover with kiwi fruit slices, grapes and coconut. Repeat layers of strawberries, pudding, green fruit and coconut. Spread with whipped topping. Top with almonds.

Cool Whip lasts longer than whipped cream.