English Trifle

From Stacy Sturt

2 pkgs (3 ½ oz ea.) tapioca pudding (Jell-o)

2 pkgs (3 oz. ea.) strawberry raspberry Jell-o

3 C boiling water

1 C vanilla ice cream

2 pkgs (10 oz. ea.) frozen raspberries

2 pkgs (10 oz. ea.) frozen strawberries

3 bananas, sliced

½ lb. whole pecans (optional)

1 angel food cake, sliced

whipped cream

Make tapioca according to package directions.  Refrigerate.  Dissolve Jell-O  in boiling water.  Stir in vanilla ice cream, raspberries, strawberries, bananas and pecans.  Pour equally into a mixing bowl and a glass punch bowl.  Refrigerate.  When partially set, layer half of angel food cake in the glass punch bowl.  Spread ½ tapioca on top.  Pour other partially-set Jell-O on top.  Add other ½ angel food cake.  Add other ½ tapioca.  Refrigerate.  To serve, top with whipped cream.