1 - box Angel Food Cake mix or 1 already prepared Angel Food Cake from your local bakery
2 - pkg. 16 oz. Frozen Strawberries
2 - pkg. (4-serving size each) Instant Banana Cream Pudding mix
1 - 8 oz. sour cream
1 - 8 oz. whipped topping
1 - tsp. vanilla extract
2 - cups milk (for pudding mix)
2 - medium to large zip top bags (ziploc) or containers (for splitting the cake)
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!
Active Time: 30 Minutes
Total Time: 2 Hours 30 Minutes
Yield: 12 Servings