|Milk||2 Cup (32 tbs)|
|Vanilla pudding and pie filling||3 1⁄8 Ounce (1 Package)|
|Strawberries||2 Cup (32 tbs), sliced|
|Whipping cream||1 Cup (16 tbs), chilled|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Slivered almonds||2 Tablespoon, toasted|
1. Stir milk into pudding mix in 4-cup measure. Microwave uncovered on high (100%) 3 minutes; stir with fork. Microwave to boiling, stirring every minute, 2 to 3 minutes longer. Cover surface of pudding with plastic wrap to prevent skin from forming. Refrigerate until cooled, about 2 hours.
2. Split ladyfingers lengthwise; arrange in 2-quart serving bowl, using as many as needed to line bowl. Sprinkle rum over ladyfingers. Layer pudding, strawberries and remaining ladyfingers in bowl.
3. Beat whipping cream, brown sugar and vanilla in chilled bowl until stiff. Spread over trifle; sprinkle with almonds. Refrigerate at least 1 hour. To serve, spoon into dessert dishes.