1 package ladyfingers
1/4 cup sherry
vanilla or almond pudding
1 bag sliced almonds
1/2 stick butter
whiping cream
1 pound strawberries

Pour cooked pudding into 2 bowls so the bottom is covered about 1-inch high and let harden in the fridge.  Prepare toasted almonds by putting butter in a pan with 2 tablespoons of sugar.  Add almonds and stir on medium heat until almonds are brown and sugar is carmalelized.  Distribute on dinner plate to cool.

Place ladyfingers on a platter and soak with sherry by dribbling it over them.  Cut strawberries into quarter pieces.  Whip the whipped cread and add one tablespoon of sugar.  Take a glass trifle bowl and fill the bottom with half of the soaked ladyfingers.  Next, add a layer of pudding then add half ot the strawberries and cover the strawberries with 1/2 of the whipped cream.

Continue to layer in ths fashon and cover the top with the roasted almonds.  Put a beautiful strawberry in the middle   to garnish.  Put into the fridge until ready to serve.