English Trifle

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English Trifle

Post  justmecookin on Mon May 17, 2010 2:42 pm

English Trifle

1 package (.3 ounce) strawberry gelatin
1 cup boiling water
1 cup cold water
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 cup mashed strawberries
1 teaspoon sugar
1 can (8 ounces) unsweetened pineapple chunks
1 cup sliced firm bananas
2 cups sliced fresh strawberries
2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup slivered almonds, toasted
1 fresh strawberry

In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.

Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over cake. Drain pineapple, reserving 1/4 cup 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 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.

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; garnish with the strawberry. Makes 12 servings.

justmecookin

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