Strawberry-Banana Trifle

Strawberry-Banana Trifle
Pudding, bananas, and strawberries are layered with cubes of banana-flavored cake in this lovely summertime dessert recipe.
Makes 16
Prep 30 m
Chill 180 m
Bake 35 m
Cook 20 m
Chill or overnight

Ingredients

Cake:

Filling and Fruit:

Directions

  1. 1 of 1 Heat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with nonstick foil. Set aside.

Cake:

  1. 1 of 2 In a blender, combine 1 1/3 cups water, the bananas, egg whites and oil. Blend until smooth, about 1 minute. Place cake mix in a 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 F for 33 to 35 minutes.
  2. 2 of 2 Cool cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.

Filling and Fruit:

  1. 1 of 3 Meanwhile, cook pudding mix with milk for 15 to 20 minutes over medium heat, until thickened and bubbly. Transfer to a bowl and refrigerate 30 minutes.
  2. 2 of 3 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. 3 of 3 3 hours or overnight.
Nutrition Information for Strawberry-Banana Trifle
Servings Per Recipe: 16
Per Serving: 2 g fiber, 339 mg sodium, 314 kcal cal., 5 g pro., 48 g carb., 12 g Fat, total, 25 mg chol., 5 g sat. fat