Ingredients
1
box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2
boxes (4-serving size each) vanilla instant pudding and pie filling mix
4
cups milk
2
bags (16 oz each) frozen strawberries in light syrup, thawed
1 1/2
cups Cool Whip frozen whipped topping, thawed
1/4
cup slivered almonds, toasted
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely in pan, about 1 hour.
While cake is cooling, in large bowl, beat pudding mixes into milk with whisk about 2 minutes or until blended.
Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.
