Strawberry and Cream Trifle

Ingredients:

• 1 can (400 g) of condensed milk with sugar
• 1.5 cups of cold water
• 1 package (4 servings) instant vanilla pudding mix
• 1 container (220 gr.) frozen whipped topping, defrost
• 4 cups thinly sliced ​​fresh strawberries
• 1 cup strawberry jam
• 1 large (9-inch) angel food cake, cut into 1-inch cubes (about 8 cups)
• Fresh strawberries for decoration
• 2 tbsp almond flakes

Preparation:

1. In a large bowl, combine the condensed milk, sugar, and water. Add the pudding mixture. Beat with a mixer for 2 minutes until smooth. Refrigerate for 5 minutes. Add the whipped topping.
2. Mix the sliced ​​strawberries with the jam. Spread 2 cups of the cream in the bottom of a 4-quart clear glass trifle dish or a round glass serving bowl. Top with half the sponge cubes, half the strawberries, and half the remaining cream. Repeat the layers, finishing with the cream.
3. Refrigerate the trifle for 3-4 hours or until completely set. Just before serving, garnish the surface with sliced ​​strawberries and almonds.