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Strawberry Banana Trifle Recipe

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This recipe for Strawberry Banana Trifle, by , is from The Penrod Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsey Piereder
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 bananas, peeled 3 egg whites 2 Tbls oil 1 box white cake mix. 2 boxes (3 oz each) cook and serve vanilla or banana pudding 31/2 cups 2% milk 2 bananas peeled and sliced 2 cups sliced strawberries 1 cup heavy cream whipped with 1 Tbls sugar

Directions:
Directions:
1. Heat oven to 350. Line a 13x9 inch pan with nonstick foil. 2. cake: In blender combine 11/3 cups of water, the bananas, egg whites, and oil. Blend until smooth, about 1 min. Place cake mix in 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 350 for 33 to 35 min. 3. Cool cake in pan on wire rack for 15 min, then using foil lift cake from pan and cool completely. 4. Filling and fruit: Meanwhile, cook pudding mix with milk for 15-20 mins over medium heat, until thickened and bubbly. Transfer to bowl and refrigerate 30 mins. 5. 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 lightly to compress. Spoon 2 cups pudding over cake. Top with 1 sliced banana and 1 cup of sliced strawberries. Cut second cake half into cubes and continue layering cake, pudding, bananas, and strawberries. Top with heavy cream. Refrigerate at least 3 hours or over night.

 

 

 

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