1 angel food cake, cubed
1 quart fresh sliced strawberries
1/2 cup strawberry preserves
2 cups half and half
1 small box instant vanilla or banana pudding
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 cup pureed ripe bananas
6 cups sweetened fresh whipped cream (no substitutions)
Berries for garnish
Mix the strawberries and preserves in a large bowl allowing them to sit for about half an hour as you prepare the other ingredients.
Mix the pudding according to package directions substituting the half and half for milk.
In a third bowl, combine the cream cheese and condensed milk mixing until smooth. Blend in the pureed bananas.
Mix half of the whipped cream into the cream cheese adding this to the pudding that you have made earlier and set aside.
Line the bottom of a trifle dish with half of the cake cubes. Top with a layer of strawberries along with the juice, a layer of pudding and a layer of whipped cream. Repeat the layers, finishing with whipped cream.
Garnish with some fresh stawberries and refrigerate until ready to serve.