1 cup sugar
1/4 cup cornstarch
3 tbsp strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, sliced
1 3/4 cups cold milk
1 pkg (3.4 ounces) instant vanilla pudding mix
3 medium-size firm bananas, sliced
1 tbsp lemon juice
6 cups cubed angel food cake
2 cups whipping cream, whipped
Additional strawberry and banana slices for garnish, if desired
Fresh mint leaf for garnish, if desired
In a saucepan, combine the sugar, cornstarch, and gelatin; stir in the water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat and stir in strawberries; set aside.
In a mixing bowl, combine the milk and pudding mix. Beat on low speed for 2 minutes; set aside.
Toss bananas with lemon juice; drain and set aside.
Place half the cake cubes in bottom of a trifle bowl or a 3-quart serving bowl. Layer with half the pudding, bananas, strawberry sauce, and whipped cream. Repeat the layers.
Cover and refrigerate for at least 2 hours before serving.
Garnish with the additional fruit and mint leaf if desired.
Note: This is another of my old TOH recipes I have had for over a dozen years. It is yummy!