How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Strawberry and Banana Trifle?

You need 15 ingredients. The key ingredients include: ⅓ cup cornstarch, ¼ teaspoon salt, 4 cups whole milk, 1 cup packed dark brown sugar, and more.

Is Strawberry and Banana Trifle suitable as baking & desserts?

Yes, Strawberry and Banana Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Strawberry and Banana Trifle?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry and Banana Trifle Recipe

Name: Strawberry and Banana Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup cornstarch; ¼ teaspoon salt; 4 cups whole milk; 1 cup packed dark brown sugar; 4 tablespoons margarine or 4 tablespoons butter; 6 large egg yolks; 2 teaspoons vanilla extract; 1 (10 3/4 ounce) frozen pound cake, thawed; 1 cup strawberry, hulled and each cut lengthwise in half; 3 medium ripe bananas, sliced (about 1 1/4 pounds); ¾ cup pecan halves; 2 tablespoons dark brown sugar; 1 tablespoon margarine or 1 tablespoon butter; 1 cup heavy cream or 1 cup whipping cream; 2 cups strawberries

1

PREPARE BROWN SUGAR PUDDING:.

2

In medium bowl, with wire whisk, mix cornstarch and salt; gradually whisk in milk until blended.

3

In 4-quart saucepan, heat sugar with margarine to boiling over medium heat, stirring frequently; boil 1 minute.

4

Gradually whisk milk mixture into sugar mixture (the sugar mixture will harden).

5

Increase heat to medium-high; cook until sugar mixture dissolves and mixture boils, stirring frequently.

6

Boil 1 minute, stirring.

7

Meanwhile, in another medium bowl, with wire whisk or fork, beat yolks lightly.

8

While constantly beating with whisk, gradually pour about half of hot milk mixture into yolks.

9

Pour yolk mixture back into milk mixture in saucepan, and cook over low heat, stirring, 2 minutes or until mixture thickens and reaches a temperature of at least 160 degrees F.

10

Remove saucepan from heat.

11

Stir in vanilla; set aside.

12

ASSEMBLE TRIFLE:.

13

With serrated knife, cut pound cake lengthwise in half, then crosswise into 1/4-inch-thick slices.

14

In 4-quart deep glass bowl or glass trifle dish, place 1 row of cake pieces, crust sides up, around side of bowl.

15

Arrange cut strawberries, cut sides facing out, in a row above cake pieces.

16

Place enough cake pieces in a layer to cover bottom of bowl.

17

Pour 1 cup warm pudding over cake pieces; top with half of banana slices and 1 cup pudding.

18

Place half of remaining cake pieces over pudding; top with 1 cup pudding and remaining banana slices.

19

Top with 1 cup pudding, remaining cake pieces, and remaining pudding.

20

Cover surface of pudding with plastic wrap to prevent skin from forming.

21

Refrigerate trifle 6 hours or overnight.

22

PREPARE TOPPING:.

23

Preheat oven to 350 degrees F.

24

Place pecans in 8- by 8-inch metal baking pan; bake 10 to 15 minutes or until lightly toasted.

25

In 1-quart saucepan, heat sugar with margarine to boiling over medium heat, stirring occasionally.

26

Add pecans to saucepan; stir to coat.

27

Return pecans to same baking pan and arrange in even layer.

28

Cool pecans completely in pan on wire rack.

29

To serve, in small bowl, with mixer at medium speed, beat cream until stiff peaks form.

30

Remove plastic wrap from trifle.

31

Spoon whipped cream on trifle; top with whole strawberries and pecans.

Strawberry and Banana Trifle

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