CRUMB MIXTURE:

2 c rice chex cereal, crushed to 3/4 cup

2 tbs melted margarine

2 tbs firmly packed brown sugar

1/4 c chopped, toasted almonds

FILLING:

1 (4 oz)  container whipped topping

1 (10 oz) pkg frozen strawberries in syrup, thawed

Brown cereal crumbs on cookie sheet at 300 degrees about 10 minutes.

Mix together margarine, brown sugar, and almonds. Combine with cereal crumbs. Put aside while making filling.

Just before serving, fold whipped topping into strawberries. Alternate layers of strawberry filling and crumb mixture in parfait glasses or other dessert dishes.

Serves 4 or 5