POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in 2-1/2 cups of the whipped topping.
LAYER half each of the cake cubes, pudding mixture and strawberries in 2-1/2-qt. serving bowl; top with 2-1/4 cups of the marshmallows. Repeat layers of cake, pudding mixture and strawberries. Top with remaining whipped topping; sprinkle with almonds and the remaining 1/4 cup marshmallows. Cover.
REFRIGERATE several hours or until ready to serve. Store in refrigerator.