Strawberries and Cream Trifle

This is totally for me, so, sorry!  I need a place to record this recipe so I don't lose it.

Strawberries and Cream Trifle

1 14 oz can Eagle sweet and condensed milk
1 1/2 cup cold water
1 (4 serving size) instant vanilla pudding and pie mix
1 8 oz container Cool Whip
4 cups sliced fresh strawberries (more for garnishing)
1 cup Smucker's special recipe Strawberry Preserves
1 large (9 inch) prepared angel food cake cut into 3/4 inch cubes
2 T sliced almonds

Whisk sweet and condensed milk and water in a large bowl.  Add pudding mix and whisk for 2 minutes, until well blended.  Refrigerate for 5 minutes, fold in whipped topping. 

Stir together strawberry preserves and sliced strawberries.  Spoon 2 cups of pudding mixture into bottom of a 4 qt trifle bowl.  Top with 1/2 the cake cubes, half the strawberries and half the remaining pudding mixture.  Repeat layers ending with the pudding.  Chill in fridge for 3-4 hours.  Garnish with sliced strawberries and almonds before serving.