Strawberry Bavarian Trifle
Serves 12

1 quart strawberries, sliced
2 pkgs. (4 oz. each) French Vanilla Pudding
3 cups milk
1 (8 oz.) container Cool Whip
36 ladyfingers, the crispy type not soft
2 Tbsp. amaretto
1 cup sliced almonds
1/4 cup sugar
1 Tbsp. water

In a skillet combine the sugar, water and almonds and cook over med-high heat til sugar caramelizes the almonds. Cool and set aside.

Mix pudding with milk till creamy and thick. Fold in Cool Whip. Line bottom and sides of trifle bowl with lady fingers, brush amaretto. Spoon half of the bavarian cream over the ladyfingers, then sliced berries, then bavarain cream and top off with remaining berries. Chill covered overnight. When ready to serve, sprinkle the sugared almonds over the berries.