Strawberry Banana Pudding Trifle Recipe 55 Recipes

STRAWBERRY BANANA PUDDING

Steps:

• In a large bowl, combine the milk and the vanilla pudding mix.
• Mix with a handheld mixer on medium speed for about two minutes.
• At this time the pudding should be thickened, so add in the sour cream and 8 oz of the whipped topping.
• Mix everything until well combined.
• Grab your desired serving dish, and add a layer of vanilla wafers on the bottom.
• Next add some pudding followed by some sliced bananas & strawberries.
• Repeat the layers.
• Top the pudding off with a 8 oz of whipped topping.
• Decorate with the strawberry wafers, fresh strawberries, and sliced bananas.
• Chill in the refrigerator for at least two hours.
• Serve & enjoy!

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.

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.

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 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

STRAWBERRY BANANA PUDDING

Steps:

• PREPARE a cornstarch slurry. Pour the cold water into a small bowl. Slowly whisk the cornstarch into the water. Stir until it is a thick slurry. Set it aside until the milk/cream mixture is ready.
• POUR 2 cups of milk and ½ cup of cream into a 4-quart saucepan.
• STIR in ¼ cup sugar and the salt. Stir briefly to combine.
• WARM over medium heat until the liquid gets steamy and the sugar has dissolved. Stir occasionally. The liquid should not boil but should reach between 180° and 190°F (80-85°C).
• When the milk/cream mixture is steamy, SLOWLY DRIZZLE the cornstarch slurry into the hot liquid. Whisk constantly. It will start to thicken immediately.
• Continue to WHISK over medium heat until the mixture is thickened and starts to bubble. Be patient. Depending on your stove, it may take between 15 and 30 minutes. (Gas stovetops are quicker, and electric stovetops take longer. Saucepan quality also plays a role.)
• After it begins to bubble, STIR for one more minute. Then remove the pan from the heat and cool for 1 minute.
• POUR the pudding through a fine-mesh sieve or strainer into a bowl with an airtight lid (even if you do not see lumps).
• STIR in the butter and vanilla extract.
• COOL the pudding, stirring every few minutes. The pudding will continue to thicken as it cools.
• When the pudding has cooled (20 or 30 minutes), COVER it with plastic wrap. Press the plastic wrap directly onto the surface of the pudding. This prevents a skin from forming on the pudding as it cools.
• SECURE the lid to the top of the container and place it in the refrigerator until thoroughly chilled, about 2 hours.
• WHIP the cream. Place 1 cup of heavy cream in a chilled bowl and stir in 2 tablespoons of granulated sugar.Using a hand or stand mixer with a wire whip, whip the cream until it forms medium peaks. Alternately, use Cook Whip instead.
• REMOVE the pudding from the refrigerator and use a hand mixer to mix until smooth. It will be slightly thick.
• FOLD the whipped topping into the thick vanilla pudding until it is mixed well.
• WASH the strawberries. Cut off the stems and slice them.
• PEEL and SLICE the bananas. Sprinkle with lemon juice or fruit-fresh to keep them from turning brown.
• MAKE a cornstarch slurry by whisking the cornstarch into the water. Set aside.
• WASH fresh strawberries (if using). Cut off stems and slice them. Skip if you are using frozen berries.
• MIX the fresh or frozen strawberries, lemon juice, sugar, and salt in a medium saucepan.
• HEAT over medium heat until the mixture begins to boil.
• STIR the cornstarch slurry once more and then slowly drizzle it into the strawberries.
• COOK for one more minutes.
• REMOVE from the heat and stir in the butter until it melts.
• COOL for 5 minutes and then pour the topping into an airtight container.
• CHILL it in the refrigerator for about 2 hours.
• CUT the butter into pieces and place in a microwave safe container. Cover the container with a paper towel to keep the butter from splattering in the microwave.
• HEAT the butter for 15 seconds. Check and then continue to heat in 10 second intervals until the butter is all melted.
• CRUSH the vanilla wafers in a food processor or blender.
• STIR in ¾ of the strawberry jello mix.
• ADD the melted butter. Stir until everything is well mixed.
• POUR the strawberry crunch onto a jelly roll pan or sheet pan with sides. Spread it into a thin layer.
• REST for 15 minutes or until it is no longer wet. You can refrigerate it to speed things up.
• BREAK the pieces apart. It should resemble a strudel.
• PLACE a layer of cookies (or strawberry crunch) at the bottom of a serving dish, like a glass trifle dish.
• LAYER half of strawberry slices (or strawberry topping) on the cookies.
• ADD a layer of banana slices on top of the strawberries.
• SPREAD a layer of vanilla pudding on top of the fruit.
• REPEAT the layers, starting with the cookies. Finish with vanilla pudding on top.
• GARNISH the top with fresh strawberries, sliced bananas, crushed wafers, or strawberry crunch.

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.

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.

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.