Instructions:

Strawberries 'n' Cream Dessert

1 (14 ounce) can Eagle Brand Sweetened
    Condensed Milk (NOT evaporated milk)
1 1/2 cups cold water
1 small box instant vanilla flavor pudding and pie filling mix
2 cups (1 pint) fresh whipping cream, whipped
1 (12 ounce) Sara Lee pound cake, cut into cubes (about 6 cups)
1 quart fresh strawberries, cleaned, hulled and sliced
1/2 cup strawberry preserves
Toasted slivered almonds

In large bowl, combined sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes in refrigerator.

Carefully fold in whipped cream. Spoon 2 cups pudding mixture into 4-quart glass serving bowl or trifle bowl. Top with half each of the pound cake cubes, strawberries, preserves and remaining pudding. Repeat  layering, ending with pudding.

Garnish with additional strawberries and almonds. Cover with plastic wrap and chill thoroughly for several hours. Refrigerate any leftovers.