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Eggnog Trifle

1 1/4 cups cold milk
1 (3.25-ounce) package instant vanilla pudding and pie filling
4 tablespoons orange juice - divided use
1/8 teaspoon ground nutmeg
1 (8-ounce) container nondairy whipped topping, thawed
1 (13.6-ounce) package pound cake
3 cups halved strawberries

1/4 cup slice almonds, toasted

1. In a large bowl, combine milk, pudding mix, 2 tablespoons of the orange juice and nutmeg. Beat with wire whisk for 1 minute. Gently stir in whipped topping.
2. Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons orange juice. Cut into 1-inch cubes.
3. Place 1/2 of the cake cubes in bottom of 2 1/2-quart straight-sided bowl. Spoon 1/2 of the whipped topping mixture over cake cubes.
4. Top with strawberries and almonds, reserving some for garnish, if desired. Layer remaining cake cubes and whipped topping mixture over strawberries.
5. Top with reserved strawberries and almonds. Refrigerate until ready to serve. Store in refrigerator.

Makes 10 servings.

To Toast Nuts: Spread in single layer on baking sheet. Bake at 350°F (175°C) for 5 to 7 minutes or until lightly toasted, stirring occasionally.