English Trifle


1 package (3 oz) strawberry gelatin
1 c. boiling water
1 c. cold water
1 prepared angel food cake (8 oz), cut into cubes
1 c. mashed strawberries
1 tsp sugar
1 can (8 oz) unsweetened pineapple chunks
1 c. sliced firm bananas
2 c. sliced fresh strawberries
2 c. cold fat-free milk
1 package (1 oz) vanilla pudding mix
1 carton (8 oz) frozen Cool Whip, thawed
1/4 c. slivered almonds, toasted (I skipped this)

1. In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bow; refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.
2. Place half of cake cubes in a trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over the cake.
3. Drain pineapple, reserving 1/4 c. juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 c. sliced strawberries. For one of my wedding presents I got this handy little Strawberry Huller. It's inexpensive and I've used it a ton this spring already. Totally recommend the purchase! Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.
4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving , sprinkle with almonds.