Trifle

1 (6 oz.) box strawberry-banana Jello
3 cups water
1 angel food cake
2 packages prepared instant vanilla pudding
2 pints strawberries
2 bananas
1 pint heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
maraschino cherries, stems on
sliced almonds

Make jello using one cup less water. Cut angel food cake into 1/2 inch cubes; when jello has thickened, stir in cake cubes. Pour mixture into a large glass bowl - a punch bowl or trifle bowl is good - and set firm. Mix vanilla pudding with sliced bananas and spread evenly over jello/cake mixture. Top pudding with sliced fresh strawberries. Whip cream stiff with a bit of sugar and cream of tartar and spread over strawberries. Decorate with maraschino cherries and sliced almonds.