Strawberry Almond Trifle
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Vanilla pudding and pie filling||3 Ounce (1 Package)|
|Frozen strawberry halves||16 Ounce, thawed (1 Package)|
|Chilled whipping cream/1 envelope, 2 ounce dessert topping mix||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Toasted slivered almonds||2 Tablespoon|
Bake cake mix in oblong pan, 13 X 9 X 2 inches, as directed on package.
Prepare pudding and pie filling as directed on package for pudding.
Cut cake crosswise in half.
Use one half as desired.
Cut remaining cake into 8 pieces; split each piece horizontally.
Arrange half of the pieces in 2-quart glass serving bowl, cutting pieces to fit shape of bowl.
Sprinkle with 2 teaspoons sherry.
Pour half of the strawberries (with syrup) over cake; spread with 1 cup of the pudding.
Repeat with remaining cake pieces, sherry, strawberries and pudding.
In chilled bowl, beat whipping cream and sugar until stiff.
Spread over trifle.
Sprinkle with almonds.
Refrigerate at least 1 hour.
To serve, spoon into dessert dishes.