Strawberry Cream Trifle

Ingredients:
1/2 C sliced almonds, toasted
1 pkg. frozen pound cake, thawed (10.75 oz)
1 qt. fresh strawberries cut into squared
1 container (16 oz) frozen sliced strawberries in syrup, thawed
2 T lemon juice
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
powdered sugar

Directions
Cut pound cake into 1 inch cubes. Combine fresh and frozen strawberries. Mix well. In mixing bowl, whisk lemon juice, yogurt, and pudding. Mix until smooth. Immediately fold in 1 cup of whipped topping. To assemble trifle, place 1/3 of pound cake cubes into bottom of trifle bowl. Top pound cake with 1/3 of strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with 1/3 of the almonds. repeat layers one time. Top remaining pound cake cubes and remaining strawberry mixture.
To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remianing almods over whipped topping. Sprinkle with powdered sugar.

(from: Pampered Chef Spring?Summer 2008 catalog)