No SMS - Strawberry Trifle

We're in Kansas City this weekend. I wanted to do some shopping and Tim wanted to see the Twins play the Royals. A perfect weekend away! I didn't have time to bake SMS before we left. Stop by and check out this week's SMS recipe, Strawberry Rhubarb Cobbler Pie, chosen by the very talented baker, Tracey at Tracey's Culinary Adventures. In addition to being a great baker, she takes amazing photographs.

I do have a delicious recipe to share with you. Remember a couple of weeks ago when I posted my first trifle recipe? The Chocolate Banana Trifle was wonderful, except for one thing. It is way too big of a dessert unless you are serving a group. Last weekend, Tim's family was here for Tim's son Michael's confirmation. This was the perfect dessert. Strawberries are plentiful and inexpensive right now. This dessert was delicious and the perfect compliment to our dinner. It was just sweet enough but not too filling.





Strawberry Trifle

2 pint baskets strawberries, washed and hulled
1/2 cup granulated sugar
2 cups water - divided use
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 (14-ounce) can sweetened condensed milk
1 (3.5-ounce) package instant vanilla pudding mix
2 cups whipping or heavy cream, whipped
1 angel food cake, cubed

Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.
Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes.
Cut cake into bite-size cubes.
Meanwhile, beat cream until stiff. Fold into the pudding mixture.
Layer pudding, cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries.
Makes 12 servings.

Chocolate Banana Trifle - Foodie Friday

I've wanted a Trifle dish for years! I was thrilled when I found this one at Wal Mart for around $6.50. I couldn't resist. Making a trifle is on My Top 50. Cross one more off the list. 3 down, 47 to go!

The original recipe called from vanilla pudding. I subsituted chocolate pudding because that was what I had on hand. You know, Use It Up!!

Did you know those little bottles of liquor, like the ones you get on the airplane, are exactly 1/4 cup? Perfect!

This dessert was awesome!! The texture of the pudding mixture is just thick enough so the angel food cake doesn't get soggy. The bananas and chocolate are a wonderful combination. The only downside to this type of dessert is the size!! I think now I need individual trifles so I can make smaller portions.





Chocolate-Banana Trifle
Adapted from Cooking Light
16 Servings

2/3 cup sugar
2/3 cup evaporated fat-free milk
3 tablespoons unsweetened cocoa
1 tablespoon cornstarch
1/4 cup Kahlúa (coffee-flavored liqueur)
1 (16-ounce) angel food cake, cut into 1-inch cubes
1/2 cup toffee chips
3 cups fat-free milk
3 (3.4-ounce) packages chocolate instant pudding mix (not sugar-free)
2 cups sliced banana, divided
1 (12-ounce) container frozen reduced-calorie whipped topping, thawed and divided

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cook until sugar is dissolved and mixture is thick (about 3 minutes), stirring frequently. Remove from heat; stir in Kahlúa. Cool.

Combine chocolate mixture and cake in a large bowl; stir in toffee chips, reserving 1tablespoon for topping. Set aside.

Beat 3 cups milk and pudding mix at medium speed of a mixer until well-blended. Stir in cake mixture. Cover; chill 15 minutes.

Spoon half of cake mixture into a trifle dish or bowl. Arrange 1 cup bananas evenly over cake mixture; top with half of whipped topping. Repeat layers; end with whipped topping. Sprinkle with reserved 1 tablespoon toffee chips. Chill one hour.

I am linking this to Foodie Friday at Designs by Gollum.