Strawberry Trifle

1 package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
2 packages (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
2 bags (16 ounces each) frozen strawberries in light syrup, thawed
1 1/2 cups frozen (thawed) whipped topping
1/4 cup slivered almonds, toasted

Heat oven to 350 degrees. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. Make cake mix as directed on package, using water, oil and egg whites. Pour into pan.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

While cake is cooling, beat pudding mix into milk in large bowl with wire whisk about 2 minutes or until blended.

Cut or tear cake into 1-inch pieces. Arrange half the pieces in 3 1/2-quart glass serving bowl, 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 and refrigerate at least 2 hours until chilled. Makes 16 servings