Strawberry Banana Whip Recipes

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 CREAM PIE BARS

Steps:

• Heat oven to 325ºF.
• Mix all but ¼ cup. wafer crumbs and butter in 13×9-inch baking dish; press onto bottom of dish. Bake 8 min. Cool 10 min.
• Thinly slice two cups of fresh strawberries. Top crust with sliced strawberries. Beat pudding mixes and milk with whisk 2 min.; spread 2 cups pudding over strawberries.
• Stir 1 cup COOL WHIP into remaining pudding; spread over the dessert. Top with remaining whipped topping.
• Refrigerate 3 hours. Sprinkle with remaining crushed vanilla wafers when ready to serve.

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.

COOL WHIP STRAWBERRY BANANA YOGURT PIE

Steps:

• Blend 1 container of Cool whip with the 3 containers of yogurt. Before pouring the mixture, place banana slices on the bottom, placing the banana slices close together. Additional slices can be arranged around the outside of the pie crust. Do not extend the banana slices above the pie shell edge. Pour the yogurt mixture over the bananas and mound the center of the mixture slightly but not too high.
• Use a clean tablespoon and drop spoonfuls of Cool whip from the second container over the mixture. Use the back of the spoon to spread the mixture out like icing on a cake. Place strawberries on top of the Cool Whip to finish. The additional Cool Whip stops dehydration of the yogurt mixture while being refrigerated.
• Store in refrigerator for about ½ hour and serve immediately. This recipe does not keep as a leftover; the pie crust absorbs the moisture from the yogurt and fruit. Discard leftovers.