|Milk||2 Cup (32 tbs)|
|Vanilla pudding and pie filling mix||3 1⁄8 Ounce (1 Package)|
|Lady fingers||3 Ounce (1 Package)|
|Rum/1 teaspoon rum extract||3 Tablespoon|
|Sliced strawberries||2 Cup (32 tbs)|
|Heavy whipping cream||1 Cup (16 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Slivered almonds||2 Tablespoon, toasted|
1. Measure milk in 4-cup measure; stir in pudding and pie filling. Microwave uncovered on high 3 minutes; stir. Microwave uncovered 3 to 7 minutes, stirring every minute, until boiling. Press plastic wrap onto pudding. Refrigerate about 2 hours or until cool.
2. Split ladyfingers lengthwise; arrange cut sides to center 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 medium bowl until stiff. Spread over trifle; sprinkle with almonds. Refrigerate at least 1 hour but no longer than 6 hours.