Berry Banana Trifle

10 servings Prep: 25 m Cook: 5 m Total: 40 m Beginner
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Berry Banana Trifle
This is great for the classic Sunday dinner dessert. Layers of vanilla pudding, pound cake, fresh strawberries, sliced bananas, and crunchy pecans create an impressive make-ahead dessert that feeds a crowd. The strawberry syrup soaks into the cake for extra flavor.

Ingredients

10 servings
  • 1 (6 oz) pkg frozen strawberries in syrup, thawed and drained (reserve 2/3 cup syrup)
  • 1/4 cup strawberry jelly
  • 1 tbsp corn starch
  • 1 can sweetened condensed milk
  • 1 1/2 cups cold water
  • 1 (4 oz) package instant vanilla pudding
  • 1 container Cool Whip
  • 1 pound cake, cut in 1 inch sticks (homemade or store-bought)
  • 3 medium bananas, sliced
  • 1 cup chopped pecans

Step-by-Step Instructions

  1. In a small saucepan, combine the reserved strawberry syrup, jelly and cornstarch. Cook over medium heat and stir constantly until thick and clear, about 5 minutes. Stir in the thawed berries. Remove from heat and let cool completely.
  2. In a large bowl combine the condensed milk and cold water. Add the pudding mix and beat until smooth. Chill 5 minutes.
  3. Fold in Cool Whip until well combined.
  4. Spoon 1/2 of the pudding mixture into a large glass bowl or trifle dish. Line the sides of the dish with the pound cake sticks, standing them upright. Put remaining cake sticks on top of pudding and layer with half of the berry mixture, half of the sliced bananas, and half of the chopped pecans. Spoon remaining pudding mixture over the layers. Top with remaining berries, bananas, and pecans. Refrigerate for at least 2 hours before serving to allow flavors to meld and cake to absorb the syrup.

Common Problems and Solutions

Q: Can I use fresh strawberries instead of frozen?

A: Yes, use 1 1/2 cups sliced fresh strawberries and make a simple syrup with 2/3 cup water and 1/4 cup sugar, cooking until dissolved, then proceed with the jelly and cornstarch as directed.

Q: How far ahead can I make this?

A: Trifle is best made 2-6 hours ahead. The cake will continue to soften as it sits, so if made too far in advance (more than 12 hours), it may become mushy. The bananas may also brown slightly over time.

Tips and Techniques

Use a clear glass trifle dish or bowl to show off the beautiful layers. If you don’t have one, any large glass bowl works great. For the cleanest layers, pipe or spread the pudding mixture gently to avoid disturbing the cake.

Ingredient Substitutions

  • Cool Whip: 2 cups freshly whipped heavy cream sweetened with 2 tablespoons sugar
  • frozen strawberries: fresh strawberries with homemade syrup
  • pound cake: angel food cake or ladyfingers

Equipment Needed

  • large glass trifle dish or bowl
  • small saucepan
  • mixing bowl
  • whisk or electric mixer