1 prepared (12-to 16-ounce) angel food cake
2 cups sliced strawberries, plus 9 whole
strawberries for garnish
1/2 cup strawberry preserves (about half of
a 12 ounce jar)
1 (3.4 ounce) package instant vanilla pudding mix or
1 (3.3 ounce) package instant white chocolate pudding mix
1 1/4 cups skim milk
2 ripe bananas
1 (12 ounce) container fat-free frozen whipped topping,
thawed in refrigerator, divided
Line a 3-quart (large) bowl with plastic wrap. Slice the cake into 20 pieces.
In a small bowl, combine the sliced strawberries with the strawberry preserves, set aside.
In a medium bowl, prepare the pudding according to package directions, but using only the 1 1/4 cups of milk, stirring until the pudding thickens. Fold in 2 cups of the whipped topping, refrigerating the rest.
Slice the bananas into the strawberry mixture and stir well to coat them.
Cover the bottom of the lined bowl with 4 or 5 cake slices. Cover with half of the strawberry-banana mixture, spread evenly. Cover with half of the pudding mixture, spread evenly. Add a layer of cake slices (about 7), pressing lightly. Repeat layers of strawberry-banana mixture and pudding mixture. Finish with a last layer of about 8 cake slices, pressing lightly. Wrap bowl in plastic and refrigerate at least 4 hours.
Just before serving, remove outer plastic wrap, cover bowl with serving plate and invert. Remove bowl and plastic wrap. Frost with remaining whipped topping. Slice remaining strawberries in half lengthwise and space evenly around the bottom of the finished marquise. Slice to serve.
Serves 12 to 16.