Fantastic Strawberry Banana Trifle Recipes

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.

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.

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

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.

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.

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.

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.

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.

Steps:

• Make cake:
• Preheat oven to 350°F. Lightly spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan with vegetable oil spray. Line bottom of pan with waxed paper, extending paper slightly at short ends; spray paper. Using electric mixer, beat 5 eggs, 1/2 cup plus 2 tablespoons sugar, 1 3/4 teaspoons vanilla and 1/2 teaspoon salt in large bowl until mixture triples in volume and is thick enough to fall in heavy ribbon when beaters are lifted, about 12 minutes. (This means there is enough air and structure in the mixture to support the flour and batter.) Sift 1/2 cup plus 2 tablespoons flour over batter in 2 additions, gently folding just to combine after each addition. (To help prevent the batter from deflating, "fold" the flour in by cutting into the center with a rubber spatula; slide it across the bottom of the bowl, then up the sides, bringing up some batter each time.) Drizzle 2 1/2 tablespoons butter over and fold in gently (do not over mix or batter will deflate). Pour batter evenly into prepared pan.
• Bake cake until golden and tester inserted into center comes out clean, about 12 minutes. Transfer pan to rack; cool cake. Repeat with remaining ingredients and another pan to make second cake. (Can be prepared 1 day ahead. Cover cakes with foil and store at room temperature.)
• Make custard:
• Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Whisk yolks, sugar and flour in medium bowl until smooth. Gradually whisk in hot milk mixture. Return mixture to pan; whisk over medium heat until custard thickens and boils, about 4 minutes. Strain into medium bowl. Press plastic wrap onto surface. Chill until cold, about 3 hours.
• Using electric mixture, beat cream in medium bowl to stiff peaks. Fold cream into cold custard. (Can be prepared 1 day ahead. Cover and refrigerate.
• Make caramel syrup:
• Stir sugar and 1/3 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Add 3 tablespoons water (mixture will bubble vigorously). Stir until caramel is smooth. Pour caramel into medium bowl; mix in remaining 2 tablespoons water. Cool. (Can be made 1 day ahead. Cover; let stand at room temperature.)
• Assemble trifle:
• Sift generous amounts of powdered sugar over 2 kitchen towels. Cut around pan sides to loosen cakes. Turn each cake out onto prepared towels. Hold the cake in place, and gently peel off the waxed paper, pulling it straight back and almost parallel to the cake.
• Stir jam and 2 tablespoons rum in small bowl to blend. Cut each cake crosswise in half. Spread half of jam mixture over the golden sides of 1 piece of each cake. Gently press second piece of each cake onto jam.
• Cut cake sandwiches crosswise into 3/4-inch-wide strips. Arrange enough cake strips in 3 1/2- to 4-quart glass trifle dish or bowl to cover bottom, trimming strips to fit and allowing jam layer to show at sides. Brush cake layer with 2 tablespoons rum. Next, set up a decorative row of strawberries around the side of the bowl; then fill in center.
• Add banana slices to caramel syrup; gently stir to coat. Using slotted soon, remove banana slices, a few at a time, draining all excess caramel back into bowl. As with strawberries, layer half of banana slices atop berries, arranging some to show at sides of dish.
• Spoon half of custard over bananas, spreading to side of dish, using the back of the spoon to press the custard to the edge of the bowl in a clearly defined layer. Repeat layering with cake, rum, berries, banana slices and custard. Arrange remaining cake strips atop custard; press gently to compact. Brush with 2 tablespoons rum. Cover trifle. Chill at least 4 hours and up to 10 hours. Cover remaining caramel syrup; store at room temperature.
• Halve additional berries. Slice additional bananas. Arrange fruit atop trifle, leaving 1-inch plain border at edge. Brush fruit with enough caramel syrup to glaze. Spoon cream into pastry bag fitted with medium star tip. Pipe cream around fruit. Garnish with mint, if desired.

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.