No matter where I take this dessert, the bowl is emptied in minutes. It’s especially fun to make because everyone oohs and aahs over how pretty it is.
—KIM WATERHOUSE RANDOLPH, ME
PREP: 20 MIN. + COOLING • MAKES: 14 SERVINGS
1 cup sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, sliced
1 3/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
3 medium firm bananas, sliced
1 tablespoon lemon juice
6 cups cubed angel food cake
2 cups heavy whipping cream, whipped
Additional strawberries or banana slices, optional
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 the strawberries; set aside.
2. 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.
3. 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.