1 purchased pound cake
1 6-serving size instant vanilla pudding
2 ½ c. milk
1 c. half and half
1 quart fresh strawberries, sliced
½ c. sliced almonds
½ c. whipping cream
1 T. sifted powdered sugar
Cut pound cake into 1 inch cubes. Prepare pudding according to package
directions, using the milk and half and half for the liquid. Arrange one-third of the cake cubes in the
bottom of a 3 quart serving bowl. Top
with one-third of the berries. Then
spread one-third of the pudding and sprinkle with one-third of the
almonds. Make two more complete
layers. Cover and refrigerate for 3-24
hours. In a mixing bowl, whip together
the whipping cream and powdered sugar till stiff peaks. Dollop on trifle. Garnish with additional
berries.