English Trifle

• 2 pkg. tapioca pudding or vanilla jello pudding
• 2 (3 oz.) pkg. red jello
• 3 c. boiling water
• 1 c. vanilla ice cream
• 2 (10 oz.) pkg. frozen raspberries
• 1 angel food cake, broken in chunks
• 2 pkg. frozen strawberries
• 3 bananas, sliced
• 1/2 lb. pecans
• whipped cream

1. Make tapioca; refrigerate.
2. Dissolve jello in water.
3. Stir in ice cream, fruit and nuts.
4. Pour equally into bowl or glass bowl. Refrigerate.
5. When almost set, layer half of cake in the glass bowl.
6. Spread 1/2 pudding over this.
7. Pour over partially set jello from bowl over tapioca.
8. Add remaining cake crumbs and finally a tapioca layer.
9. Refrigerate.
10. To serve, top with cream. Serves 12.

tapioca pudding, red jello, boiling water, vanilla ice cream, frozen raspberries, cake, frozen strawberries, bananas, pecans, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811908 (may not work)