English Trifle

• 13 ounce sugar-free strawberry gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 angel food cake, cut into 1-inch cubes (8 to 10 ounces)
• 1 cup strawberry, mashed
• 1 teaspoon sugar
• 8 ounces unsweetened pineapple chunks
• 1 cup sliced firm banana
• 2 cups fresh strawberries, sliced
• 2 cups cold nonfat milk
• 1 ounce sugar-free instant vanilla pudding mix
• 8 ounces frozen fat-free whipped topping, thawed
• 14 cup slivered almonds, toasted
• 1 fresh strawberry

1. In a small bowl, dissolve gelatin in boiling water.
2. Stir in cold water.
3. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened.
4. Let remaining gelatin stand at room temperature.
5. Place half of cake cubes in a 3-qt.
6. trifle bowl.
7. In a small bowl, combine mashed strawberries and sugar; spoon half over cake.
8. Drain pineapple, reserving 1/4 cup juice.
9. Cut pineapple chunks in half; arrange half over mashed strawberries.
10. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple.
11. Top with 1 cup sliced strawberries.
12. Spoon refrigerated gelatin over fruit.
13. Refrigerate trifle and remaining gelatin mixture for 20 minutes.
14. In a small bowl, whisk milk and pudding mix for 2 minutes.
15. Let stand for 2 minutes or until soft-set.
16. Spread half of pudding over trifle.
17. Repeat all layers.
18. Top with whipped topping.
19. Cover and refrigerate.
20. Just before serving, sprinkle with almonds; garnish with the strawberry.

sugar, boiling water, cold water, cake, strawberry, sugar, pineapple, banana, fresh strawberries, cold nonfat milk, sugar, slivered almonds, fresh strawberry

Taken from www.food.com/recipe/english-trifle-426405 (may not work)