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,
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.
Posted by Annette at Recipe Goldmine 7/31/2001 5:48 pm.