Strawberry-Banana Trifle

Ingredients for cake:

1 1/3 cups water

2 bananas, peeled

3 egg whites

2 tablespoons cooking oil

1 box (18.25 ozs.) white cake mix

Fruit & Ingredients for filling:

1 large box (4.6 ounces) cook-and-serve banana pudding mix

3 cups milk

3 bananas, peeled and sliced

2 cups sliced strawberries, plus more for garnish

1 cup heavy cream, whipped

1 tablespoon sugar

Directions for cake:

Preheat oven to 350 degrees. Line a 13" x 9" baking pan with nonstick cooking oil.

In a blender, combine water, the bananas, egg whites and oil. Blend until smooth, about 1 minutes. Place cake mix in a large bowl and add the mixture from the 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.

Cool cake in pan on a wire rack for 15 minutes, then remove cake from pan and cool completely.

Directions for filling & fruit:

Stir pudding mix into milk in medium saucepan. Cook on medium heat until mixture comes to a full boil, stirring constantly. 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. Top with 1 sliced banana and 1 cup of the sliced strawberries. Cut second half of cake into cubes and continue layering cake, pudding, bananas and strawberries. Top with heavy cream. Refrigerate at least 3 hours or overnight.