Real Recipes From Real Home Cooks ®

strawberry banana trifle

(1 rating)
Recipe by
Julie Ann
San Diego, CA

This recipe is a family favorite that comes from a former colleague of mine who wowed everybody at work with it when we had one of our pot lucks. I have made it so many times and have experimented with different variations: *Home made pound cake or angel food cake *Lemon pudding *Homemade real whipping cream *Added blueberries For a reduced sugar version use sugar free angel food cake; strawberries with Splenda Sugar Blend; and sugar free pudding, To eat it, just scoop it out with a serving spoon going down through the layers.

(1 rating)
yield 8 -10
prep time 30 Min
cook time 1 Hr

Ingredients For strawberry banana trifle

  • 1 large
    container of fresh strawberries
  • 1/4 c
  • 3-4
  • 1 small box
    vanilla instant pudding
  • 8 oz
    pkg of cream cheese, softened
  • 2 c
  • 8 oz
    container of cool whip, thawed
  • 1/2
    store bought (already prepared) sour cream or vanilla pudding pound cake

How To Make strawberry banana trifle

  • 1
    Clean and slice strawberries. Sprinkle with sugar and allow to set in refrigerator overnight, if possible. If not, allow to set a least a couple of hours (to let them macerate so there is some juice).
  • 2
    Remove cream cheese from the refrigerator and allow to come to room temperature. Put in mixing bowl and beat until smooth. Add pudding mix and one cup of milk and beat until smooth. Add the second cup of milk and beat for a few more minutes. Place in the refrigerator and allow to thicken for a few minutes.
  • 3
    Layer ingredients (in a 12 cup bowl or Trifle dish: *slices (or cubes) of pound cake *1/2 of the strawberries (make sure to use the juice to soak into the cake) *banana slices *1/2 of the pudding mixture Repeat layers Top with Cool Whip
  • 4
    Cover with plastic wrap and store in refrigerator.