|Sugar free strawberry gelatin||1⁄3 Ounce (1 package)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Angel food cake||8 Ounce, cut into cubes (1 whole, prepared)|
|Mashed strawberries||1 Cup (16 tbs)|
|Canned unsweetened pineapple chunks||8 Ounce (1 can)|
|Sliced bananas||1 Cup (16 tbs) (firm)|
|Sliced fresh strawberries||2 Cup (32 tbs)|
|Fat free milk||2 Cup (32 tbs) (cold)|
|Sugar free instant vanilla pudding mix||1 Ounce (1 package)|
|Frozen fat free whipped topping||8 Ounce, thawed (1 carton)|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
In a small bowl, dissolve the gelatin in boiling water.
Stir in cold water.
Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened.
Let remaining gelatin stand at room temperature.
Place half of cake in a 3-qt.trifle bowl.
In a small bowl, combine mashed berries and sugar; spoon half over cake.
Drain pineapple, reserving 1/4 cup juice.
Cut pineapple chunks in half; arrange half over mashed berries.
Toss banana slices with reserved juice; arrange half of slices over pineapple.
Top with 1 cup sliced berries.
Spoon the refrigerated gelatin over the fruit.
Refrigerate trifle and remaining gelatin mixture for 20 minutes.
In a small bowl, whisk milk and vanilla pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set.
Spread half of the pudding over trifle.
Repeat all layers.
Top with whipped topping.
Cover and refrigerate.
Just before serving, sprinkle with almonds; garnish with the strawberry.