Banana Cream Pie Trifle Food

BANANA CREAM PIE TRIFLE

Steps:

• In a bowl, mix together flour and sugar.
• Cut in butter until crumbly (Stir in peanuts if using).
• Press mixture into a 9 inch square baking dish and Bake at 400 degrees for 15 minutes or until golden.
• Stir to break up into crumbs and cool completely.
• Prepare pudding as directed using the 2 cups milk.
• In a glass bowl, sprinkle half of the cooled crumbs on the bottom.
• Top with half of the pudding, half of the bananas, and half of the whip cream.
• Repeat layers.
• Cover and refridgerate for 4 hours.

BANANA TRIFLE

Steps:

• Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
• Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

EASY BANANA CREAM TRIFLE

Steps:

• Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
• Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl. Repeat layers. Store covered in refrigerator.

EASY TRIPLE-LAYER BANANA CREAM PIE

Steps:

• Spread bananas onto bottom of crust; sprinkle with half the nuts.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over ingredients in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
• Refrigerate 3 hours or until firm.

THE BEST BANANA PUDDING (TRIFLE) RECIPE

Steps:

• In a large bowl, beat cream cheese until fluffy. Add in condensed milk , dry pudding mix, cold milk, and vanilla and mix until completely combined and smooth.
• Fold in half of the Cool Whip.
• Line the bottom of a trifle bowl with vanilla wafers.
• Top wafers with a layer of sliced bananas.
• Spread half of pudding mixture on top of bananas.
• Repeat layers with remaining vanilla wafers, sliced bananas, and pudding.
• Spread remaining Cool Whip on top.
• If desired, sprinkle crushed vanilla wafers on top.
• Chill for 2 hours before serving.

BANANA CREAM TRIFLE

Steps:

• Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
• Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl; repeat.
• Cover and refrigerate until serving but no longer than 24 hours. Store covered in refrigerator.

TRIPLE LAYER BANANA CREAM PIE BARS

Steps:

• Heat oven to 325ºF.
• Mix wafer crumbs, nuts and butter in 13x9-inch baking dish; press onto bottom of dish. Bake 8 min. Cool 10 min.
• Top with bananas. Beat pudding mixes and milk with whisk 2 min.; spread 2 cups pudding over bananas.
• Stir 1 cup COOL WHIP into remaining pudding; spread over pie. Top with remaining COOL WHIP. Refrigerate 3 hours.

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

BANANA CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

DIRTY BANANA TRIFLE

Steps:

• In a large bowl, beat 1 package cream cheese and 1 can condensed milk until blended. Beat in Kahlua, 1/2 cup milk and chocolate pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, then chocolate graham crackers. Set aside., In another large bowl, beat remaining cream cheese and condensed milk until blended. Beat in the remaining 2 cups milk and the banana pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, vanilla wafers and bananas., Spread chocolate pudding mixture in the bottom of a 6- or 7-qt. trifle bowl or glass bowl. Layer with 1-1/2 cups whipped topping and banana pudding mixture; top with remaining 1-1/2 cups whipped topping. Cover and refrigerate overnight., Garnish with additional wafers, crushed chocolate graham crackers and sliced bananas before serving.

BANANA FOSTER TRIFLE

Steps:

• Prepare cake mix according to package directions,(the 1 1/3 cup water, 3 T. oil, 3 large eggs, adding mashed bananas and ginger to the mix. Pour mixture into a lightly greased and floured 13 X 9 inch pan.
• Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Brush cake with 1/4 cup rum. Cool in pan 20 minutes. Crumble into 2 inch chunks.
• Melt butter in a large skillet over medium-high heat; add dark brown sugar and cinnamon, and cook 1 minute. Add sliced bananas, and cook, stirring constrantly, 2 to 3 minutes or until bananas are tender. Remove from heat, and pour remaining 1/4 cup rum over banana mixture. Pour mixture into a large bowl. Let cool 15 minutes. Cover and chill 1 hour.
• Prepare pudding mix as directed, using 2 cups milk; stir into banana mixture. Cover and chill 2 hours.
• Place half of banana cake chunks in a large trifle dish. Spread half of pudding mixture over cake. Top with half of Cream Cheese Topping. Repeat layers once. Sprinkle with grated chocolate.
• To make Cream Cheese Topping:.
• Beat first 3 ingredients at medium speed with an electric mixture until smooth. Stir in whipped topping until well blended.