suemunzlinger's Recipe

Banana Cream Trifle

Category: Desserts

Ingredients:

1 package cook and serve banana pudding mix
2 cups whole milk
1 container (8oz) frozen whipped topping, extra creamy
2/3 c dark rum
1/3 cup granulated sugar
1/3 cup water
8 medium bananas (about 2 1/2 pounds) peeled and sliced
1 butter flavored pound cake like Sara Lee,
(19 oz) cut into 1 inch cubes

In a sauce pan, cook pudding with milk according to package instruction. Cover pudding and set aside to cool.
When cool, stir the whipped topping into pudding mix until blended.

In a saucepan heat rum to boiling over medium heat and boil 3 minutes or until reduced in half. (This will remove most alcohol, too)
Stir in water and sugar and boil 2 minutes or until sugar dissolves.

Arrange half of the cake cubes on bottom of 3 quart trifle dish or bowl. Drizzle half of the rum mixture over the cake cubes.
Arrange half of the banana slices over pound cake.
Then sprean half of the pudding mixture over bananas. Repeat layering pound cake, rum mixture, bananas and pudding mixture.
If not serving right away, cover and refrigerate up to 2 hours.

(If you do not like rum, omit the rum mixture and just do the cake, pudding mixture and bananas. You can sprinkle some toasted cocomut on top and a marachino cherry in the middle. If you want to do the cocomut, just toast it in a skillet over medium heat 5-6 minutes or until light brown. Stir frequently so it does not burn.
This is another good way to make banana pudding.)