1 angel food cake
2 (3 1/2 oz.) pkgs. vanilla instant pudding mix
2 c. milk
1 tsp. vanilla
1 (8 oz.) carton sour cream
1 (8 oz.) container Cool Whip
1 (18 oz.) jar strawberry preserves, divided
Whipped cream for garnish
1/2 c. chopped nuts

Slice half of angel food cake into 1/2" slices and line bottom and sides of trifle bowl with cake. Combine pudding mix with milk and beat until blended; stir in vanilla. Fold in sour cream and whipped topping. Spread cake with 1 cup softened strawberry preserves. Pour half of pudding mixture into trifle bowl. Cut remaining half of cake into cubes. Sprinkle cubes over pudding; spread cubes with remaining strawberry preserves and top with pudding mixture. Pipe whipped cream around the top of the trifle bowl and sprinkle nuts in center. Top with fresh strawberries and green leaves.

NOTE: Can be converted to diabetic recipe by using sugar free pudding mix, low fat milk, sour cream and Cool Whip and sugar free preserves.