Instructions: Condensed Cook Book, YEAR: 1984

In large mixing bowl, combine sweetened condensed milk and water; mix well.

Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups pudding mixture into a 4-quart round glass serving bowl; top with half the cake cubes, half the strawberries, half the preserves and half the remaining pudding mixture. Repeat layering, ending with pudding mixture. Garnish with additional strawberries and almonds.

Chill 4 hours or until set. Refrigerate leftovers.

Makes 10 to 12 servings.

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