Wednesday, February 3, 2010

Strawberry Banana Trifle


by Lindsey Dennett

This is my hubby's favorite desert, and I have to say it was *really yummy. It's easy to make, so have a go at it! Makes a ton, too, and it is great for parties :)

1 5 oz. package of french vanilla pudding mix (or two of the smaller boxes)
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 package fresh strawberries

for the whipped cream (I found that if you make it yourself it is much lighter and tastier, trust me)
1 cup whipping cream, medium or heavy
1 teaspoon vanilla extract
3-4 tablespoons confectioners' sugar

Timewise, it works best if you start the whipped cream first in an electric mixer while you slice the fruit and cook the cake.

Directions:
Mix cream, vanilla, and sugar in a mixing bowl and beat until peaks form. Be patient- it takes a while. It took me about 25-30 minutes to get the cream just right, set on low and medium alternatively. Be careful not to over-beat, as it will become lumpy. When its done it should feel just like real whipped cream with soft peaks on the top.
While that is mixing, bake the cake and slice up strawberries and bananas. It doesn't hurt to add some lemon juice so that the bananas last longer and it also makes them taste better.

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.

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