Ingredients
2 cups cold 2% milk1 package (3.4 ounces) instant cheesecake or vanilla pudding mix1 package (8 ounces) cream cheese, softened2 teaspoons almond extract1 carton (8 ounces) frozen whipped topping, thawed, divided2 cups sliced fresh strawberries1 carton (13-1/2 ounces) strawberry glaze1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed1/4 cup slivered almonds, toasted
Preparation
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping.
In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.
