5 oz vanilla instant pudding
3 cups cold milk
1 angel food cake (9 inch; cut in cubes)
4 bananas sliced
16 oz frozen strawberries thawed
12 oz frozen whipped topping thawed
Prepare pudding with milk.
In trifle or glass bowl layer half of the cake pieces,
half of the pudding, half of the sliced bananas
half of the strawberries and top with whipped topping.
Repeat layers then cover and chill in fridge for
about four hours.