About this recipe:A quick and easy trifle that tastes fantastic. Cubes of sponge cake are drenched in strawberry jelly, before being topped with bananas, peaches, pineapple, vanilla Angel Delight and whipped cream.
1 (26cm tube tin) ready-made angel food or sponge cake
2/3 (135g) box strawberry tablet jelly, broken into cubes
1 (415g) tin sliced peaches
3 bananas, sliced
145g instant vanilla dessert mix, such as Angel Delight
225ml double cream, whipped
1 1/3 (432g) tins crushed pineapple, drained (optional)
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Method Prep:20min › Extra time:2hr chilling › Ready in:2hr20min
Break cake into bite size pieces. Put into a 20x30cm dish (preferably glass).
Dissolve jelly in 250ml of hot water and pour over cake pieces, spreading to the edges of dish. Drain the peaches and pour the juice over the jelly. Arrange bananas on top, followed by the peaches. Top with pineapple, if using.
Prepare instant dessert mix according to packet's instructions and spread evenly over fruit.
Top with whipped cream, trying to keep layers separate. Refrigerate at least 2 hours before serving.