1 (5 ounce) package instant vanilla pudding mix OR ready-made vanilla custard
3 cups cold milk
1 (9-inch) angel food cake, sponge cake or pound cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed (1 pound fresh strawberries may be substituted for the frozen strawberries, if desired)
1 (12 ounce) container frozen non-dairy whipped topping, thawed (whipped cream may be substituted for the non-dairy whipped topping, if desired)
Prepare pudding with milk according to package directions (or use ready-made vanilla custard). In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding or custard, half the bananas, half the strawberries and half the whipped topping (or whipped cream, if using). Repeat layers. Cover and chill in refrigerator 4 hours before serving. Garnish top of trifle with fresh strawberries right before serving, if desired.
Makes 12 servings.
Submitted By: Samantha Go
Date: March 10, 2006