Strawberry Trifle

(Dawn Milliman)

1 cup white sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin
1 cup cold water
1 pint fresh strawberries sliced
1 3/4 cup cold milk
1 (3.9 oz.) package Instant vanilla pudding mix
6 cups cubed angel food cake
2 cups whipped sweetened cream

In a medium-size saucepan, combine sugar, cornstarch, and gelatin.  Stir in water until smooth.  Bring to a boil.  Cook and stir 2 minutes until thick.  Remove from heat and stir in strawberries.  Cool slightly, but not until set.  Combine milk and pudding mix in mixing bowl.  Beat on low 2 minutes.  Place half of cake cubes in large glass bowl.  Layer with half pudding, half strawberry sauce, and half whipped cream.  Repeat layers.  Refrigerate for 2 hours.