Prepare Absolutely Almond Pound Cake Mix as directed with butter and water; cool and cut into cubes. Slice strawberries in half length-wise. Stir boiling water into dry gelatin mix until completely dissolved. Add enough ice to cold water to measure two cups; add to gelatin and stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15-20 minutes or until mixture is thick enough to mound. Layer half of pound cake, gelatin mixture and strawberries in a trifle bowl; top with second layer of pound cake, gelatin and strawberries. Keep chilled until ready to serve.