Fruit in its own juice, sponge cake, and sweet pistachio pudding makes a light but impressive dessert.
Slice fresh strawberries into a medium size mixing bowl. Add the sugar and allow the mixture to sit for several hours. The strawberries and sugar will create strawberry juice.
Make the instant pudding according to package instructions. Refrigerate.
Prepare the whipped cream, or defrost the Cool Whip. Refrigerate.
Slice the angel food cake in half horizontally. Or, you can cut the cake into 2 in. cubes if you prefer.
2 hours (or more) before serving, assemble the trifle.
Place half of angel food cake in the bottom of the trifle bowl. Cover with half of the strawberries and juice.
Layer half of the pudding over the strawberries.
Layer one third of the Cool Whip over the pudding.
Repeat the layers. Then, cover the top of the trifle with the Cool Whip, sealing the trifle.
Refrigerate for at least 2 hours.
Place some reserved strawberries on top before serving.