Triple Strawberry Trifle - cooking recipe

Ingredients

1 pkg. vanilla instant pudding (4 oz.)
1 (4 oz.) container frozen whipped topping, thawed
1 baked 8-inch angel cake, cooled
1/3 c. orange or pineapple juice
2 c. sliced sweetened strawberries

Preparation

Prepare pudding mix as directed with milk (2 cups) on package. Fold in 1 cup of the whipped topping. Cut cake into 1 1/2-inch cubes.
Place in a 1 1/2-quart serving bowl and sprinkle with juice.
Spoon strawberries evenly on cake cubes.
Spoon pudding on, covering cake completely.
Chill at least 2 hours.
Top with remaining topping just prior to serving. Top with strawberry halves.
Makes about 5 cups.