Strawberry Cream Trifle

1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar

Coarsely chop almonds.. Cut pound cake into 1-in. cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a bowl, combine fresh and frozen strawberries; mix well.

Juice lemon to measure 2 tbsp juice. In stainless mixing bowl, whisk lemon juice, yogurt and pudding mix until smooth using whisk; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the pound cake cubes into bottom of a trifle bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place into center of trifle.

Yield: 12 servings

Cook's Tip: To toast almonds, place almonds in microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.