Ingredients
1 6 oz pkg frozen strawberries in syrup, thawed and drained (reserve 2/3 cup syrup)
1/4 cup strawberry jelly
1 tbsp cornstarch
1 can sweetened condensed milk
1 1/2 cup cold water
1 package 4 oz instant vanilla pudding
1 container Cool Whip
1 pound cake cut in 1 inch sticks
3 medium bananas sliced
1 cup chopped pecans
Directions
In a small saucepan, combine the syrup, jelly and cornstarch. Cook and stir until thick and clear. Stir in the berries. Cool.
In a large bowl combine the condensed milk and water. Add the pudding mix and beat. Chill 5 minutes.
Fold in Cool Whip.
Spoon 1/2 of the pudding mix in a bowl or trifle dish. Line the sides with the cake sticks. Put cake on top of pudding and layer with berries, bananas, syrup and nuts. Repeat the layers and refrigerate for at least a couple of hours.
1 6 oz pkg frozen strawberries in syrup, thawed and drained (reserve 2/3 cup syrup)
1/4 cup strawberry jelly
1 tbsp cornstarch
1 can sweetened condensed milk
1 1/2 cup cold water
1 package 4 oz instant vanilla pudding
1 container Cool Whip
1 pound cake cut in 1 inch sticks
3 medium bananas sliced
1 cup chopped pecans
Directions
In a small saucepan, combine the syrup, jelly and cornstarch. Cook and stir until thick and clear. Stir in the berries. Cool.
In a large bowl combine the condensed milk and water. Add the pudding mix and beat. Chill 5 minutes.
Fold in Cool Whip.
Spoon 1/2 of the pudding mix in a bowl or trifle dish. Line the sides with the cake sticks. Put cake on top of pudding and layer with berries, bananas, syrup and nuts. Repeat the layers and refrigerate for at least a couple of hours.
