Ingredients
1 white cake mix (I use angel food)
2 (10 1/2 oz) pkgs frozen strawberries, thawed
(I use a mix of berries)
1 (3 oz) pkg prepared vanilla pudding
250 g whip cream
1 tbsp. sugar
1/4 cup toasted, slivered almonds
Preparation
Bake cake as directed; cool. Cut into medium thick slices. Arrange a few pieces on bottom of clear serving bowl. Spoon some berries (including juice!) and pudding over each piece. Continue layering, making sure that each piece has both pudding and berries on top. Beat cream and sugar until stiff, spread over trifle. Just before serving, garnish with almonds.
