This Banana Strawberry Trifle is a quick and easy recipe … perfect for a family dessert or even for company… you can make this as one big dish or make individual trifles… whichever is easier for you.
I used a boxed banana pudding mix… yes… I know a boxed mix… the blog snob would shoot me now… but sometimes you just don’t have the time for making everything from scratch…. oh and I used a canned pie filling… I heard those gasps!... but again… time is essential… and I made a promise to you readers to include some quick and easy “throw-togethers” for those times when time is really an issue.
I do recommend you make the whipped cream from scratch… I make Chantilly Cream… a touch of vanilla… it really adds a wonderful flavor to the dish.
You can use fresh sliced strawberries instead of pie filling… the problem I have with fresh is that after a day or so… the strawberries start to get a tang to them… so if you know the dish won’t get completely eaten in a day… use the pie filling.
I made the pudding with whole milk.. if you want to cut the fat and calories a bit.. use non fat milk or a lower fat milk… the pudding will not be as thick.. but the dish will still be very good.
I used vanilla wafers… you can also use pound cake… either one makes for a great trifle.
I used a 7 inch bowl that has 3 inch sides… this recipe makes just enough for that size bowl. It should make 6-8 individual trifles depending on the size of the trifle glasses.
Well… I hope you try this.. it really is yummy… the kids are sure to love it!
Recipe: Banana Strawberry Trifle
All you need:
For the pudding:
1 box (5.1 oz.) JELL-O Banana Cream Instant Pudding mix
3 cups cold milk
For the Chantilly Cream:
1 cup heavy cream
2 tablespoons sugar
½ to 1 teaspoon vanilla (to taste)* I use 1 teaspoon
1 can (21 oz.) strawberry pie filling
All you need to do:
To make the pudding:
In a large bowl, whisk or beat with an electric beater for 2 minutes, the pudding mix and cold milk. Allow to stand for 5 minutes, pudding will thicken.
To make the Chantilly Cream:
Whip all the heavy cream, sugar and vanilla until the cream forms soft peaks.
To assemble the trifle:
Spread half the pudding in the bottom of a large glass bowl (see tips for size bowl).
Place a layer of vanilla wafers over the pudding.
Spread half the pie filling over the vanilla wafers.
Spread half the Chantilly Cream over the pie filling.
Repeat the layers in the same order.
Leave a little border of pie filling showing around the edge of the bowl for a pretty look.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter