I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
I went to the park today with my kids and the air had that beautiful fall crispness to it that felt so good. I love summer, but I really love fall, so I'm welcoming it with open arms. However, I have loads of summer recipes from the previous months that I really want to share before it's too late!
I think trifles are fun. I love assembling them with their colorful and delicious layers that look so pretty when it's all put together. It's an impressive looking dessert that requires little effort, my favorite kind!
Strawberry Banana Trifle Found in Taste of Home, Picnics, Potlucks and BBQs
1 cup sugar 1/4 cup cornstarch 3 tablespoons strawberry gelatin powder (Jello) 1 cup cold water 1 pint fresh strawberries, sliced 1 3/4 cup cold milk 1 package (3.4 oz) instant vanilla pudding mix 3 medium firm bananas, sliced 1 tablespoon lemon juice 6 cups cubed angel food cake 2 cups heavy whipping cream, whipped additional strawberry and banana slices for garnish
1. In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for two minutes or until thickened. Remove from the heat. Stir in strawberries; set aside.
2. In a large mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes, set aside. Toss bananas with lemon juice, drain and set aside.
3. Place half of the cake cubes in a trifle bowl or 3-qt serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.