1/4 cup cornstarch
3 tbsp strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, stemmed and sliced
1 3/4 cups cold milk
1 pkg (3.4-oz) 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 or banana slices for garnish, optional
Combine the sugar, cornstarch, and gelatin in a saucepan; stir in the water until smooth. Bring mixture to a boil; cook, stirring, for 2 minutes or until thickened. Remove from the heat and stir in the strawberries; set aside.
In mixer bowl, combine the milk and pudding mix; beat at low speed for 2 minutes; set aside.
Toss the bananas with the lemon juice and set aside.
Place half the cake cubes in a trifle or other clear glass bowl; layer with half the strawberry sauce, half the whipped cream, half the pudding, and half the bananas. Repeat the layers ending with the whipped cream. Cover and refrigerate for at least 2 hours.
Before serving, garnish with the additional strawberries and/or bananas, if desired. Add a mint leaf, if desired.
Yield: 12-14 servings
Source: This is a recipe I got from a 2001 Country Cooking Cookbook. It is always a winner.