Instructions
- WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
- STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
- REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.
Nutritional Facts:
- Serving Size 1/10 of recipe
- Calories Per Serving 480
- Total Fat 10 g
- Calories From Fat 90 g
- Saturated Fat 8 g
- Trans Fat 0 g
- Cholesterol 15 mg
- Sodium 370 mg
- Total Carbohydrates 92 g
- Dietary Fiber 2 g
- Sugars 67 g
- Protein 7 g
