Reviewed: May 23, 2003

Excellent! I made a few changes after my husband said it was a "little heavy". I used real whipping cream. After whipping and after preparing the pudding according to the box I gently folded the two together. I also used fresh strawberries. I then placed the cubed angel food caked in the bottom, then whip cream and pudding mixture followed by freshly sliced strawberries and continuing for 2 more layers. I topped the last layer of strawberries with freshly whipped lightly sweetened cream and garnished the top with uncut strawberries. I got rave reviews! It was light, simple and a perfect change from heavy desserts! BRAVO!!!

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473 users found this review helpful

Reviewer:

XRAYMENOW

Reviewed: Jul. 26, 2002

I used cheesecake flavored pudding (SO good!!) and real whipped cream with a touch of vanilla and sugar, insted of Cool Whip. This is a show stopper!

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169 users found this review helpful

Reviewer:

JESSICACHINACAT

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Reviewed: Jul. 10, 2003

I made this for 4th of July. YUMMY and Beautful in my trifle bowl. I did make a few changes. I used 1 pint of real whipped cream and whipped it fluffy/stiff in my mixer and added about 3 to 4T of sugar to sweeten it and used in place of the frozen whipped topping. I also used lady fingers in place of the angel food cake. And to keep with the 4th theme, I used fresh strawberries and a row of fresh blueberries(instead of bananas) in the middle. I know I changed a lot of the recipe but I thank T's Mom for inspiring me!

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152 users found this review helpful

Reviewer:

3KIDS5

Reviewed: Oct. 18, 2000

Excellent! Light and delicious. Pudding is supposed to be the largest sized box. I now use 2 1/2 cups of milk in the pudding and fresh berries when they are in season.

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93 users found this review helpful

Reviewer:

prissycat

Reviewed: Oct. 19, 2002

Delicious and forgiving recipe. I was short on time so I used the strawberries still frozen (cut in half) and slices of whipped topping, then chilled only 2 hours, but it still tasted great! It makes a huge amount and doesn't store well (brown bananas & soupy at the bottom by the next day), so unless you are feeding 10+, you may want to half the recipe.

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75 users found this review helpful

Reviewer:

CFLOWRY

Reviewed: Jun. 28, 2003

There are just not enough words to describe how delicious and absolutely FABULOUS this dessert is !! It's so light & creamy and all the flavors just blend together perfectly. Make sure you don't use skim milk when making the pudding -- it won't be thick enough & watery instead. I used French Vanilla pudding and it was sooooo good ! Also made mine with fresh strawberries & put a few stawberry & banana slices on the very top for garnish.

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58 users found this review helpful

Reviewer:

MRS. L

Reviewed: Apr. 20, 2002

I served this in a glass trifle bowl and everyone thought it was just beautiful-delicious too! Huge hit with my family-thanks for a great recipe.

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46 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jun. 13, 2002

I omitted the bananas, and used fresh strawberries instead of frozen. I served this at a party and what a hit! Everyone loved it and asked me for the recipe!

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41 users found this review helpful

Reviewer:

CHOCO CHIP

Reviewed: Apr. 16, 2003

THIS WAS A GREAT RECIPE! I MADE MY OWN ANGEL FOOD CAKE AND USED WHIPPED CREAM INSTEAD OF COOL WHIP. ALSO ADDED SLIVERED ALMONDS THROUGHOUT. MADE A GREAT PRESENTATION. THANKS FOR A DEFINITE KEEPER! A+++++ :-)))))

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40 users found this review helpful