Strawberry/Banana Trifle Delight

Thaw frozen strawberries (overnight if necessary). Do not drain the juices.

Make the Angel Food Cake according to package directions. Let it cool completely.

Split cake in half and then cut each half in to 1 inch cubes and place in 2 separate bags.

Smash or run strawberries through food processor grinding to your desired consistency. You'll want to make a bit soupy so the cake soaks up the juices.

Make pudding according to package directions by adding 2 cups cold milk - mix until blended.

Add 1 - tsp. vanilla extract, mix well.

Fold in the sour cream and whipped topping.

In a large trifle bowl (or just large bowl), layer 1 of the bags of cubed angel food cake on the bottom.

Next layer on top of the cake half of the smashed strawberries.

Now layer over the strawberries half of the pudding mixture.

Then add the remaining cubed angel food cake on top of the pudding mixture. Add the rest of the strawberries, and now the rest of the pudding.

Refrigerate for 30 minutes before serving and enjoy!

If you want to make it prettier, add strawberry and/or banana slices to the top and pipe more whipped topping around the edges. Maybe some nut topping or a sprig of mint to add more color.

I actually made the cake the night before and did the cubing the next day. It will be much faster if you do not have to wait for the cake to bake and cool down when you make your layers. Though you may be tempted to eat a couple of cubes of the cake the night before!