Strawberry Bannana Cream Trifle

1 pound: Strawberries Sliced
1/2 cup: Measuer-for-measure sugar substitute
1 box(.32 oz): sugar-free strawberry-flavored gelatin
1 cup: Boiling water
1 cup: Ice cold water
1 box(.9 oz): sugar-free, fat-free banana cream pudding mix
1-3/4 cups: Fat-free (skim) milk
1 (10.5 oz): Angel food cake, cut into thirds horizontally
Trifle or desert bowls

Preparation

1. TOSS: Gently toss strawberries with sugar substitute in medium bowl: set aside.
2. STIR: Gelatin into boiling water in separate medium bowl, 2 mins or until dissolved.
   FREEZE 5 minutes to soft-set
3. MIX: Pudding and milk in third medium bowl with mixer on medium 2 mins.
   REFRIGERATE 5 mins to soft-set
4. ARRANGE: 1 layer angel food cake into bottom of trifle bowl.
   Tear 1 remaining layer into pieces to fill in any gaps
   as well as the round hole in middle of cake: set aside.
5. REMOVE: Gelatin and pudding from freezer and fridge and stir them together until well blended.
   Gently stir in sliced strawberries then spoon half strawberry mixture over cake in trifle bowl.
6. ARRANGE: Remaining angle food cake layer on top of strawberry mixure. Fill in any gaps.
7. SPOON: Remaining strawberry mixture over second layer of angel food cake.
8. COVER: and Refrigerate 2 hours or until completely set.

SERVE CHILLED

Makes 20 (1/2-cup) servings

Calories: 59
Fat: 0g
Carbs: 13g
Cholesterol: 0mg
Protein: 2g