STRAWBERRY BANANA TRIFLE
No matter where I take this dessert, the bowl is emptied in minutes. It's fun to make because everyone oohs and ahhs over how pretty it is. -Kim Waterhouse, Randolph, Maine
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 217mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY BANANA TRIFLE RECIPE - (4.2/5)
Provided by HeatherS
Number Of Ingredients 12
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 side. 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. Yield: 14 servings.
STRAWBERRY-FROSTED BANANA BROWNIES
Brownies, bananas and berries, oh my! Stir up a batch today.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
- Make brownie batter as directed on box; stir in bananas. Spread into pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
- In food processor, process strawberries until pureed. In medium bowl, beat powdered sugar, strawberries, butter and vanilla with electric mixer on low speed until smooth. Spread over cooled brownies. Garnish with strawberry slices, if desired.
Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 brownie, Sodium 105 mg, Sugar 30 g, TransFat 0 g
STRAWBERRY BANANA BROWNIE TRIFLE
Trifle recipes look so elegant, yet are so simple to make. And I love that they are made ahead of time, so that you don't have to worry about anything while you cook.
Provided by Colbys Mom
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the brownie mix as directed on package, adding extra egg for cakelike brownies.
- Spread batter on a greased jellyroll pan and bake for about 20 minutes (or until done. Do not overbake).
- Wash, hull, and slice strawberries, leaving about 5 whole for garnish.
- When brownies are done, remove from oven and cool.
- Cut into bite sized pieces.
- Arrange half of brownie pieces in the bottom of a trifle bowl.
- Scatter half of strawberries over brownie pieces, arranging some slices along the bowl so that you can see them.
- Scatter half of bananas over berries, arranging some slices so that you can see them.
- Sprinkle half of the candy bar over the fruit.
- Spread half of the Cool Whip over.
- Repeat layering, leaving a few slices of banana and a sprinkling of candy bar bits for garnish.
Nutrition Facts : Calories 496.4, Fat 22.9, SaturatedFat 11.9, Cholesterol 8.3, Sodium 241, Carbohydrate 74.4, Fiber 2.2, Sugar 23.4, Protein 4
STRAWBERRY TRIFLE
This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.
Provided by prissycat
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g
BANANA AND STRAWBERRY TRIFLE
Number Of Ingredients 7
Steps:
- 1. Chill small mixing bowl and beaters of electric mixer.2. In glass serving bowl sprinkle 1 cup of crumbs. Top with half of banana and half of strawberries. Sprinkle with half of rum.3. In large bowl beat milk and pudding mix with wire whisk for 2 minutes. Let stand for 5 minutes.4. Meanwhile in chilled bowl beat cream on medium speed of electric mixer until soft peaks form. Fold into pudding mixture. Spoon half of pudding mixture over fruit in bowl.5. Top with half of remaining crumbs, remaining banana, remaining strawberries and remaining rum. Spoon remaining pudding mixture over fruit. Top with remaining crumbs.6. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
TRIFLE WITH STRAWBERRIES AND CARAMEL-COATED BANANAS
Categories Cake Mixer Egg Fruit Dessert Bake Freeze/Chill Strawberry Banana Vanilla Winter Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 28
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.
BROWNIE STRAWBERRY TRIFLE
I created this recipe because I love the flavors of strawberries and chocolate. This is awesome! Pretty simple to make also. Time does not include chilling time.
Provided by RecipeNut
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To make brownies:.
- Heat oven to 350°F.
- Grease bottom of a 13x9 inch pan.
- Stir brownie mix, water, oil and eggs in medium bowl until well blended.
- Spread in pan.
- Bake for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; let cool.
- While brownies are cooling slice the berries and set aside.
- Mix pudding with 2 cups of milk and whisk until thickened.
- Fold in Cool Whip.
- To layer, put brownie for first layer, add strawberries for second layer, drizzle with chocolate shell and the pudding mixture layer.
- Repeat layers ending with the pudding mixture.
- Decorate with the whole strawberry, cool whip and drizzle with the chocolate shell.
- Chill until serving about 3 hours at least.
- Enjoy!
Nutrition Facts : Calories 666.1, Fat 33.6, SaturatedFat 10.3, Cholesterol 46.5, Sodium 585, Carbohydrate 91.5, Fiber 1.5, Sugar 31.6, Protein 5.4
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