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. instant vanilla pudding mix
3 medium firm bananas, sliced
1 tbsp. lemon juice
6 cups angel food cake, cubed
2 cups whipping cream, whipped
Additional strawberries and bananas, optional

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