Strawberry-Banana Trifle - cooking recipe

Ingredients

Cake
1 1/3 cups water
2 bananas, peeled
3 egg whites
2 tablespoons oil
1 (18 1/4 ounce) box white cake mix
Filling and Fruit
2 (3 ounce) boxes vanilla pudding mix or (3 ounce) boxes banana pudding mix
3 1/2 cups 2% low-fat milk
2 bananas, peeled and sliced
2 cups sliced strawberries, plus more for garnish
1 cup heavy cream, whipped with
1 tablespoon sugar

Preparation

Heat oven to 350 degrees; line a 13x9x2-inch baking pan with nonstick foil; set aside.
For cake, in blender, combine 1 1/3 cups water, the bananas, egg whites and oil.
Blend until smooth, about 1 minutes.
Place cake mix in large bowl and add mixture from blender.
With an electric mixer, beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes.
Pour into prepared pan and bake at 350 degrees for 33-35 minutes.
Cook cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.
For filling and fruit, meanwhile, cook pudding mix with milk for 15-20 minutes over medium heat, until thickened and bubbly.
Transfer to a bowl and refrigerate 30 minutes.
Trim edges from cooled cake.
Cut in half, then cut one half into cubes (about 20).
Place in a trifle dish or bowl and press slightly to compress.
Spoon 2 cups pudding over cake.
Top with 1 sliced banana and 1 cup of the sliced strawberries.
Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries.
Top with heavy cream.
Refrigerate at least 3 hours or overnight.