Strawberry Trifle

 

1

box Betty Crocker® SuperMoist® 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 frozen (thawed) whipped topping

1/4

cup slivered almonds, toasted

• 1 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.
• 2 While cake is cooling, in large bowl, beat pudding mixes into milk with whisk about 2 minutes or until blended.
• 3 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.
• 4 Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.