Strawberry Banana Trifle II

No matter where this dessert is taken, the bowl gets emptied in minutes. It's fun to make because everyone "oohs" and "ahhs" over how pretty it is.


14 servings


1 cup granulated (white) sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, sliced
1 3/4 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
3 medium firm bananas, sliced
1 tablespoon lemon juice
6 cups cubed angel food cake
2 cups heavy whipping cream, whipped
additional strawberries or banana slices, optional


In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set side.

In a large bowl, combine milk and pudding mix. Beat on low speed 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 and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

Estimated Time

Preparation Time: 20 minutes
Chill Time: 2 hours


Store in refrigerator.

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Taste of Home

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