Recipe for cooking strawberry banana marquise

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Strawberry Banana Marquise

Posted by Annette at recipegoldmine.com 7/31/2001 5:48pm

1 prepared (12-to 16-ounce) angel food cake
2 c. sliced strawberries, plus 9 whole
    strawberries for garnish
1/2 c. strawberry preserves (about half of
    a 12 ounce jar)
1 (3.4 ounce) pkg. instant vanilla pudding mix or
    1 (3.3 ounce) pkg. instant white chocolate pudding mix
1 1/4 c. skim milk
2 ripe bananas
1 (12 ounce) container fat-free frozen whipped topping,
    defrosted in refrigerator, divided

Line a 3-qt. (lrg.) bowl with plastic wrap. Slice the cake into 20 pieces.

In a sm. bowl, combine the sliced strawberries with the strawberry preserves, set aside.

In a med. bowl, prepare the pudding according to pkg. directions, but using only the 1 1/4 c. of milk, stirring until the pudding thickens. Fold in 2 c. of the whipped topping, refrigerating the rest.

Slice the bananas into the strawberry mixture and stir well to coat them.

Cover the bottom of the lined bowl with 4 or 5 cake slices. Cover with half of the strawberry-banana mixture, spread evenly. Cover with half of the pudding mixture, spread evenly. Add a layer of cake slices (about 7), pressing lightly. Repeat layers of strawberry-banana mixture and pudding mixture. Finish with a last layer of about 8 cake slices, pressing lightly. Wrap bowl in plastic and refrigerate at least 4 hours.

Just before serving, remove outer plastic wrap, cover bowl with serving plate and invert. Remove bowl and plastic wrap. Frost with remaining whipped topping. Slice remaining strawberries in half lengthwise and space evenly around the bottom of the finished marquise. Slice to serve.

Serves 12 to 16.