Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1/4 cup cornstarch

  3. 3 tablespoons strawberry gelatin powder

  4. 1 cup cold water

  5. 1 pint fresh strawberries, sliced

  6. 1-3/4 cups cold milk

  7. 1 package (3.4 ounces) instant vanilla pudding mix

  8. 3 medium firm bananas, sliced

  9. 1 tablespoon lemon juice

  10. 6 cups cubed angel food cake

  11. 2 cups heavy whipping cream, whipped Additional strawberries or banana slices, optional

Instructions Jump to Ingredients ↑

  1. In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set side. In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes set aside. Toss bananas with lemon juice; drain and set aside. Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired. Yield: 14 servings.


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