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1 pkg. yellow cake mix
1 (16 oz.) pkg. frozen
strawberry halves, thawed
1 can vanilla ready to serve
pudding (2 c.)
1 c. chilled whipping cream
1/4 c. sugar
1/4 c. toasted slivered
7 whole strawberries

Bake cake mix in oblong pan 13 x 9 x 2-inches as direct-
ed on package. Cut cake crosswise in half. (Freeze one half
for future use.) Cut other half into 8 pieces; split each
piece horizontally. Arrange half the pieces in 2 quart glass
serving bowl, cutting pieces to fit. Pour half the thawed
strawberries over the cake; spread with half the pudding.
Repeat. Cover; chill at least 8 hours. In chilled bowl, beat
cream and sugar until stiff; spread over trifle. Sprinkle
with almonds; garnish with whole strawberries. To serve,
spoon trifle into dessert dishes. Makes 6 to 8 servings.
Traditional Trifle: Omit strawberries. Cut cake half
into 4 pieces; split each piece and fill with 2 tablespoons
raspberry jam. Arrange pieces in bowl; pour 1/2 cup sherry or
1/3 cup orange juice plus 2 tablespoons sherry flavoring over
cake. Allow to soak a few minutes, then spread with all the

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