1 cup butter
4 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 teaspoon salt
1 (3 ounce) package instant vanilla pudding mix
4 sheets white cake or croissant or French vanilla pudding mix
1/2 cup butter or margarine
1 cup sliced fresh strawberries
2 tablespoons chopped fresh parsley
1 (3 ounce) can sliced almonds
1 cup chopped walnuts
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (8 ounce) 9 inch round pans.
Place the butter in a large, deep skillet. Cook over medium heat until lightly browned. Remove from heat and brush butter mixture evenly on all sides of pans.
Drain excess grease. Place the flour, oil and salt in a medium saucepan over medium heat. Stirring constantly, bring mixture to a rolling boil. Remove from heat and brush mixture into the pans with the butter mixture. Spread evenly and sprinkle with nuts.
Bake in preheated oven for 10 to 15 minutes, or until lightly browned. Remove pans from oven and let cool completely. Spread frosting over layers. Bake the remaining 20 minutes of baking, or until set.