STRAWBERRY TRIFLE

1 pkg. pound cake mix (prepared and bake to manufacturers instructions (in loaf pan).
Thaw 2 16-oz pkg frozen strawberry halves.
Add 1/2 cup sugar.

Prepare as directed, 3 pkg. 3-oz Cook-N-Serve vanilla pudding (not instant).  Cool. 
Slice cake in 1-inch slices.  Cut slices in half.  Fit 1/3 of the slices into a 3 quart bowl.  Spoon over the cake 1/3 of strawberries with syrup; spread 1/3 of pudding.  Repeat with 1/3 of cake, strawberries and pudding.  Repeat with remaining ingredients.  Cover and chill at least 4 hours.

Whip in chilled bowl:
 1/2 pint whipping cream
1/4 cup sugar
1/2 tsp. vanilla

Spread over trifle.  Sprinkle 1/4 cup slivered almonds.  Garnish with fresh strawberries (opt).
Serves 10.