Banana Split Trifle
Ingredients
1 pkg. sugar-free strawberry gelatin
1 cup boiling water
1 cup cold water
1 prepared angel food cake, cut into 1-inch cubes
1 cup mashed strawberries
1 tsp. sugar
1 – 8 oz. can unsweetened pineapple chunks
1 cup sliced firm bananas
2 cups sliced fresh strawberries
2 cups cold fat-free milk
1 pkg. sugar-free instant vanilla pudding mix
1 – 8 oz. carton frozen fat-free whipped topping, thawed
Directions:
~In a small bowl, dissolve gelatin powder 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 three-quart 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 (including the remaining cake). Top with whipped topping. Cover and refrigerate.