A Perfect Party Dessert--The Banana Walnut Trifle

So, we're getting to the end of the summer.  Perhaps you've been invited to a Labor Day picnic at a friends house, or maybe a loved one is close to going into labor and you're preparing for a baby shower.  Sure, you could pick something up from the bakery at the supermarket, but let's face it, that stuff usually isn't so tastey, plus, it's kind of expensive! 

Here's a recipe for my banana walnut trifle.  It's incredibley easy to make, yet looks and tastes so fabulous you might actually feel guilty for accepting such high praise for something so simple and inexpensive! 

Even a child could make it.  How do I know this?  My kids have made them!   (I'll be following up with a later blog on other kid-can-do recipes.)

Another bonus?  It's a no-bake dish, so you don't have to worry about your oven competing with your air conditioner on a hot summer day. 

Plus, it's even better if you make it the night before, since it gives the flavors time to develop in the fridge--which will allow you more time to get dolled up for the day~

(I've added my how-to photos, too!)


                                                                   Banana Walnut Trifle

2- 1.5 oz. boxes of vanilla instant pudding

4 cups of milk (for the pudding)

2 medium bananas

1- 16 oz. container of Cool Whip/thawed

1/3 cup chopped walnuts

4 banana walnut muffins

1 store bought pound cake



*You will need a clear, trifle dish, or it's fine to substitute with a deep, glass serving bowl.

*Prepare both boxes of instant pudding according to the "pudding directions" on the box, and refrigerate 10 minutes.

*Cut the pound cake and banana-nut muffins into one-inch cubes and toss together.

*Slice both bananas into bite size chunks or simply slice them up.

Begin layering:

1) Put half of the cake combination on the bottom of the dish.

2) Pour half the vanilla pudding on top of the cake and spread from the center out to the sides.

3) Top the pudding with half the banana chunks.

4) Spoon half the Cool Whip on top of the pudding/bananas and spread from the center out to the sides.

5) Sprinkle half the chopped walnuts on top of the Cool Whip.

6) Repeat.

*Note*  For the top layer in my photos, I filled my Pampered Chef cake decorator with the Cool Whip to make it look fancier--although it's not necessary...

*Tip*  If you'd like to make it look fancy, and don't have a cake decorator, just use the bottom side of a teaspoon, and gently touch the cream and pull straight up, making little peaks. Do this while going around the perimeter of the Cool Whip and top with the walnuts...

7) Cover and refrigerate for a couple of hours (or overnight) to let the flavors blend.

**When serving, use a big spoon to scoop right down to the bottom, and pull the layers up like you would with lasagna.
 
 

Ta-daaaaa!!!