Instructions
- Bake cake in oblong pan (13x9x2) according to package directions.
- Cool.
- Cut cake crosswise in half.
- Reserve 1/2 for another dessert.
- Cut remaining cake into 8 pieces.
- Split each piece horizontally.
- Arrange half the pieces in a 2 quart glass serving bowl, cutting pieces to fit bowl.
- Pour half the strawberries (with syrup) over cake.
- Spread with 1 cup pudding.
- Repeat with remaining cake pieces, strawberries, and pudding.
- Spread sweetened whipped heave cream on top.
- Sprinkle with almonds.
- Refrigerate until ready to serve.
- Serves 8-10.
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