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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 16 |
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This recipe tastes like strawberry shortcake blended with banana pudding. Recipe is from Family Circle. This dessert must chill for at least 3 hours or overnight, which is not included in the prep time. Ingredients:
1 1/3 cups water |
2 bananas, peeled |
3 egg whites |
2 tablespoons oil |
1 (18 1/4 ounce) box white cake mix |
2 (3 ounce) boxes vanilla pudding mix or 2 (3 ounce) boxes banana pudding mix |
3 1/2 cups 2% low-fat milk |
2 bananas, peeled and sliced |
2 cups sliced strawberries, plus more for garnish |
1 cup heavy cream, whipped with |
1 tablespoon sugar |
Directions:
1. Heat oven to 350 degrees; line a 13x9x2-inch baking pan with nonstick foil; set aside.
2. For cake, in blender, combine 1 1/3 cups water, the bananas, egg whites and oil.
3. Blend until smooth, about 1 minutes.
4. Place cake mix in large bowl and add mixture from blender.
5. With an electric mixer, beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes.
6. Pour into prepared pan and bake at 350 degrees for 33-35 minutes.
7. Cook cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.
8. For filling and fruit, meanwhile, cook pudding mix with milk for 15-20 minutes over medium heat, until thickened and bubbly.
9. Transfer to a bowl and refrigerate 30 minutes.
10. Trim edges from cooled cake.
11. Cut in half, then cut one half into cubes (about 20).
12. Place in a trifle dish or bowl and press slightly to compress.
13. Spoon 2 cups pudding over cake.
14. Top with 1 sliced banana and 1 cup of the sliced strawberries.
15. Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries.
16. Top with heavy cream.
17. Refrigerate at least 3 hours or overnight.
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