2 c. sugar
1/2 c. cornstarch
6 tbsp. strawberry gelatin powder
2 c. cold water
2 pints fresh strawberries, sliced
3 1/2 c. cold milk
2 pkg. (3.4-oz.) instant vanilla pudding mix (can use sugar free)
4 medium bananas, sliced
1 large can chunk pineapple (optional)
2 tbsp. lemon juice
6 c. cubed angel food cake
4 c. heavy whipping cream, whipped

In a medium saucepan, combine sugar, cornstarch and gelatin, stir in water until smooth. Bring to a boil, cook and stir for 2-3 minutes or until thickened. Remove from heat and stir in strawberries, set aside. In a mixing bowl, combine milk and pudding mix, beat on low 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-quart serving bowl. Layer with half of the pudding, bananas, strawberry sauce, pineapple and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

Note: Can use fresh pineapple if desired.

Yield: 14 servings.