Strawberry Banana Pudding Trifle Recipe 55 Food

STRAWBERRY BANANA TRIFLE

Steps:

• In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

BANANA SPLIT TRIFLE

Steps:

• Whisk milk and pudding together in a large bowl for 2 minutes. Stir in pineapple. Fold in whipped topping.
• Place 1/3 of the pound cake cubes in a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture on top. Line the side of the bowl with sliced strawberries. Place remaining strawberries over the pudding.
• Cover strawberries with 1/3 of the pound cake cubes. Pour 1/3 of the pudding mixture on top. Line the bowl with banana slices this time. Place remaining bananas over the pudding. Cover bananas with remaining pound cake cubes. Spread remaining pudding on top.
• Drizzle chocolate syrup all over the pudding, going in different directions. Sprinkle walnuts over chocolate. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.

STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

STRAWBERRY BANANA TRIFLE

Steps:

• 1. Clean and slice strawberries. Sprinkle with sugar and allow to set in refrigerator overnight, if possible. If not, allow to set a least a couple of hours (to let them macerate so there is some juice).
• 2. Remove cream cheese from the refrigerator and allow to come to room temperature. Put in mixing bowl and beat until smooth. Add pudding mix and one cup of milk and beat until smooth. Add the second cup of milk and beat for a few more minutes. Place in the refrigerator and allow to thicken for a few minutes.
• 3. Layer ingredients (in a 12 cup bowl or Trifle dish: *slices (or cubes) of pound cake *1/2 of the strawberries (make sure to use the juice to soak into the cake) *banana slices *1/2 of the pudding mixture Repeat layers Top with Cool Whip
• 4. Cover with plastic wrap and store in refrigerator.

FRESH STRAWBERRY BANANA TRIFLE

Steps:

• Heat oven to 350 degrees. Prepare cake according to package directions. Bake and let cool.
• While cake is baking, prepare the pudding according to package directions. Set aside.
• Rinse frozen berry medley under running water in strainer and let thaw.
• Clean and slice strawberries.
• To assemble the trifle:.
• In a trifle bowl, layer slices of cake.
• Top with about 1/2 cup of pudding.
• Arrange strawberries around the edge of the bowl and sprinkle a third of the berries on top of the pudding.
• Repeat layers, ending with the berries and strawberries.
• Refrigerate until ready to serve. This can be prepared a day ahead and refrigerated.
• Serves 8.

STRAWBERRY-BANANA TRIFLE

Steps:

• Heat oven to 350 degrees; line a 13x9x2-inch baking pan with nonstick foil; set aside.
• For cake, in blender, combine 1 1/3 cups water, the bananas, egg whites and oil.
• Blend until smooth, about 1 minutes.
• Place cake mix in large bowl and add mixture from blender.
• With an electric mixer, beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes.
• Pour into prepared pan and bake at 350 degrees for 33-35 minutes.
• Cook cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.
• For filling and fruit, meanwhile, cook pudding mix with milk for 15-20 minutes over medium heat, until thickened and bubbly.
• Transfer to a bowl and refrigerate 30 minutes.
• Trim edges from cooled cake.
• Cut in half, then cut one half into cubes (about 20).
• Place in a trifle dish or bowl and press slightly to compress.
• Spoon 2 cups pudding over cake.
• Top with 1 sliced banana and 1 cup of the sliced strawberries.
• Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries.
• Top with heavy cream.
• Refrigerate at least 3 hours or overnight.

FANTASTIC STRAWBERRY-BANANA TRIFLE

Steps:

• Prepare a large clear glass trifle bowl or a large glass serving bowl.
• Drain the pineapple then soak the banana slices in the juice for 5-8 minutes before using for the trifle.
• In a bowl fold the sour cream with the unprepared cream cheese pudding mix and Cool Whip topping until well combined.
• Using a serrated knife slice the cake into thirds horizontally.
• Line the large trifle dish with strawberry and kiwi slices (save some strawberry slices to decorate the top of the trifle).
• Place one layer of the cake into the bottom if the trifle dish, then top with 1/3 of the banana slices and then spoon and spread 1/3 of the crushed pineapple, then 1/3 of the Cool Whip topping mixture.
• Repeat with the second cake slice, bananas, pineapple then Cool Whip topping.
• Repeat one more time ending with the Cool Whip mixture on top.
• Top with the reserved strawberry slices in decorative fashion.
• Refrigerate until serving.

STRAWBERRY BANANA PUDDING TRIFLE RECIPE - (5/5)

Steps:

• In a large bowl, whisk milk and pudding mix for 2 mins. Let stand for 15 minutes; fold in condensed milk. Fold in whipped cream topping into pudding mixture (**Set aside 2 tbsp's of whipped cream and 4 tbsp's of wafer crumbs for top layer decorating**). In a 3 quart serving bowl, layer a third of the strawberries, bananas, wafer crumbs, angel food cake cubes and pudding mixture. Repeat layers twice. Sprinkle with reserved wafer crumbs and whipped cream topping. Refrigerate until serving. Refrigerate. Servings: 12 - 14

ANGEL STRAWBERRY BANANA TRIFLE

Steps:

• Prepare pudding with milk according to package directions.
• In a glass serving dish (or trifle bowl) layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers.
• Cover and chill in refrigerator 4 hours before serving.

AWESOME STRAWBERRY BANANA TRIFLE - SUGAR FREE!!

Steps:

• Blend pudding and skim milk according to package directions and set aside.
• Sprinkle strawberry slices with Splenda packets and stir to coat evenly. Set aside.
• Sprinkle lemon juice over banana slices and stir to coat each slice. This stops them from going brown. Set aside.
• Break half the cookies up into small pieces and spread evenly over the bottom of a clear glass baking dish or a clear glass bowl.
• Arrange the strawberry slices evenly over cookie layer.
• Pour half the pudding over strawberries.
• Break up the remaining cookies and sprinkle evenly over pudding.
• Arrange banana slices evenly over cookies.
• Pour remaining pudding evenly over banana slices.
• Spread Cool Whip evenly over pudding.
• Refrigerate at least 20 minutes, or until pudding is set.
• If you like your cookies a little crunchier, eat this sooner. But it can be refrigerated for a few hours, also -- but the cookies will get softer. We like it both ways.

BANANA PUDDING TRIFLE

Steps:

• Combine first 3 ingredients in a large heavy saucepan; whisk in milk.
• Bring to a boil over medium heat, whisking constantly.
• Remove from heat.
• Beat egg yolks until thick and pale.
• Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
• Cook, stirring constantly, 1 minute.
• Stir in vanilla.
• Layer one-third of wafers in a 16-cup trifle bowl.
• Combine bourbon and rum; brush over wafers.
• Top with one-third of banana.
• Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar.
• Repeat layers twice.
• Beat cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
• Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar.
• Cover and chill 3 hours.