Brown Sugar Pudding
1/3 cup cornstarch
1/4 teaspoon salt
4 cups whole milk
1 cup packed dark brown sugar
4 tablespoons margarine or butter
6 large egg yolks
2 teaspoons vanilla extract

Cake and Fruit
1 frozen pound cake (10.75 ounces), thawed
1 cup strawberries, hulled and each cut lengthwise in half
3 ripe medium bananas (about 1 1/4 pounds), sliced

Topping
3/4 cup pecan halves
2 tablespoons dark brown sugar
1 tablespoon margarine or butter
1 cup heavy or whipping cream
2 cups whole strawberries

. Prepare brown sugar pudding: In medium bowl, with wire whisk,
mix cornstarch and salt; gradually whisk in milk until blended.
In 4-quart saucepan, heat sugar with margarine to boiling over
medium heat, stirring frequently; boil 1 minute. Gradually whisk
milk mixture into sugar mixture (the sugar mixture will harden).
Increase heat to medium-high; cook until sugar mixture dissolves
and mixture boils, stirring frequently. Boil 1 minute, stirring.

2. Meanwhile, in another medium bowl, with wire whisk or fork,
beat yolks lightly. While constantly beating with whisk,
gradually pour about half of hot milk mixture into yolks. Pour
yolk mixture back into milk mixture in saucepan, and cook over
low heat, stirring, 2 minutes or until mixture thickens and
reaches a temperature of at least 160 degrees F. Remove saucepan
from heat. Stir in vanilla; set aside.

3. Assemble trifle: With serrated knife, cut pound cake
lengthwise in half, then crosswise into 1/4-inch-thick slices. In
4-quart deep glass bowl or glass trifle dish, place 1 row of cake
pieces, crust sides up, around side of bowl. Arrange cut
strawberries, cut sides facing out, in a row above cake pieces.
Place enough cake pieces in a layer to cover bottom of bowl. Pour
1 cup warm pudding over cake pieces; top with half of banana
slices and 1 cup pudding. Place half of remaining cake pieces
over pudding; top with 1 cup pudding and remaining banana slices.
Top with 1 cup pudding, remaining cake pieces, and remaining
pudding. Cover surface of pudding with plastic wrap to prevent
skin from forming. Refrigerate trifle 6 hours or overnight.

4. Prepare topping: Preheat oven to 350 degrees F. Place pecans
in 8- by 8-inch metal baking pan; bake 10 to 15 minutes or until
lightly toasted.

5. In 1-quart saucepan, heat sugar with margarine to boiling over
medium heat, stirring occasionally. Add pecans to saucepan; stir
to coat. Return pecans to same baking pan and arrange in even
layer. Cool pecans completely in pan on wire rack.

6. To serve, in small bowl, with mixer at medium speed, beat
cream until stiff peaks form. Remove plastic wrap from trifle.
Spoon whipped cream on trifle; top with whole strawberries and
pecans.