Ingredients
1 package (.3 ounce) sugar-free strawberry gelatin1 cup boiling water1 cup cold water1 cup mashed strawberries1 teaspoon sugar1 can (8 ounces) unsweetened pineapple chunks1 cup sliced firm bananas1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes2 cups sliced fresh strawberries2 cups cold fat-free milk1 package (1 ounce) sugar-free instant vanilla pudding mix1 carton (8 ounces) frozen fat-free whipped topping, thawed1/4 cup slivered almonds, toasted
Preparation
In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Transfer half of the gelatin mixture to a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Reserve remaining gelatin mixture; let stand at room temperature.
In a small bowl, combine mashed strawberries and sugar; set aside. Drain pineapple, reserving 1/4 cup juice; cut pineapple chunks in half and set aside. Toss banana slices with reserved pineapple juice; set aside.
In a 3-qt. trifle bowl, layer half of each of the following: cake cubes, mashed strawberries, pineapple, banana mixture and sliced strawberries. Pour refrigerated gelatin over top. Set aside remaining cake and fruit. Place trifle and reserved gelatin in refrigerator for 20 minutes or until gelatin is slightly thickened.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half over trifle. Repeat layers with remaining cake, fruit, reserved gelatin and pudding. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds.
