1 1/2 cup sponge cake, halved and cut into thick slices
1 1/2 cup fresh or frozen strawberries
1 small package of strawberry jello 
1 cup Barefoot Pink Moscato
2 cups pre-made vanilla pudding
2 cups double or whipping cream, softly whipped

Make in 1 large dish or individual glasses.
Line the bottom of dish or glasses.
Pour over the Barefoot Pink Moscato.
Make the jello and add to dish/glasses. Leave in fridge to set.
Top with sliced strawberries.
Spoon over thick layer of vanilla pudding.
Finish with a thick layer of whipped cream.
Decorate with strawberry slices and the almonds