Recipes

[Beebee2]

The ladies in my Bible Study group were guinea pigs today for this new contrived recipe, and they gobbled it down and asked for copies, so I feel free to share it here, and to make it again for my family on Easter Sunday. The recipe is for the quick and expensive version, with notes at the end for a healthier version, maybe a little cheaper, too. Both are special occasion calorie laden desserts. I don't need to mention that really, but if I don't somebody else will. They may anyway.

Banana Pudding Trifle

1 Sara Lee Pound Cake, 10.75 oz, thawed*
1 pint fine quality vanilla ice cream, melted, divided
8 oz sour cream
8 oz container frozen whipped topping, thawed
5 oz pkg instant vanilla or French vanilla pudding mix
2 c whole milk
(1) box vanilla wafers
4-5 bananas

Trifle is made with two layers of each ingredient beginning with half of the pound cake.
Cut the halved pound cake into slices, and then cut the slices into small cubes. Cover the bottom of a trifle bowl or other deep glass bowl to make first layer.

Cover pound cake with 1 c of the melted ice cream.

Combine sour cream, whipped topping, pudding mix and milk. Stir well. Can add half of sliced bananas into the mix and spread over the ice cream layer, or alternatively spread the mix without the bananas over the ice cream layer, and then layer the bananas next – on top of the pudding mixture.

In a small Ziploc bag put a handful or so of vanilla wafers and crush them. I use a rolling
pin; first I hit the poor little things and then I run them over until there’s no breath left in them. Sprinkle these crumbs over the bananas and pudding mixture.

Repeat the layers, doing the same thing as before. You can use the whole vanilla wafers along the edge of the top of the trifle to decorate it and give a hint as to what it really is.
You could also use some pretty banana slices (arranged in a floral design in the center, for example) for the same reason. The banana slices will not turn brown if soaked first in pineapple or lemon juice.

This makes at least sixteen servings.

There’s no reason you couldn’t bake your own pound cake and just cut up enough to make a nice thick layer each time. Even a softer yellow cake would be nice in this.

You could also make your own vanilla custard sauce rather than melting ice cream. But the ice cream is the easy way, if not the cheaper way. ?

And you could use whipped cream instead of Cool Whip. I think 3 cups whipped cream equals one 8-oz pkg Cool Whip. Add a little sugar and vanilla.