Ingredients with Measurements:
- 1 package of vanilla pudding mix (3.4 oz)
- 2 cups of milk
- 1 cup of heavy cream
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1 loaf of pound cake, cut into cubes
- 4 ripe bananas, sliced
- 1/2 cup of chopped walnuts
- Whipped cream for topping
Special equipment needed:
- Trifle dish or large glass bowl
Step-by-step instructions:
1. In a medium bowl, whisk together the vanilla pudding mix and milk until smooth. Cover and refrigerate for 30 minutes.
2. In a large bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
3. Fold the chilled pudding mixture into the whipped cream until well combined.
4. In the trifle dish, layer the pound cake cubes, sliced bananas, and chopped walnuts.
5. Pour the custard mixture over the top of the layers.
6. Repeat the layering process until all ingredients are used up.
7. Cover and refrigerate for at least 2 hours or overnight.
8. Before serving, top with whipped cream and garnish with additional walnuts and banana slices.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Chilling time: 2 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 360
Total fat: 20g
Saturated fat: 10g
Cholesterol: 70mg
Sodium: 250mg
Total carbohydrates: 42g
Dietary fiber: 2g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Vanilla pudding mix can be substituted with banana pudding mix for a stronger banana flavor.
- Heavy cream can be substituted with whipped topping for a lighter version.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add a layer of sliced strawberries or raspberries for a fruity twist.
- Substitute pound cake with angel food cake or sponge cake.
- Add a layer of chocolate chips or chocolate shavings for a chocolatey twist.
Tips and tricks:
- Make sure to chill the pudding mixture before folding it into the whipped cream to prevent the mixture from becoming too runny.
- Use a serrated knife to cut the pound cake into even cubes.
- For a neater presentation, use a piping bag to add the whipped cream on top of the trifle.
Storage instructions:
Cover and refrigerate any leftovers for up to 3 days.
Reheating instructions:
This recipe is best served cold and does not require reheating.
Presentation ideas:
Serve the trifle in a clear glass bowl to showcase the layers.
Garnishes:
Garnish with additional walnuts and banana slices.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This recipe can be served as a dessert and does not require any side dishes.
Troubleshooting advice:
- If the custard mixture becomes too runny, add more whipped cream to thicken it.
- If the pound cake becomes too soggy, reduce the amount of custard mixture used in each layer.
Food safety advice:
- Make sure to store any leftovers in the refrigerator at 40°F or below.
- Use clean utensils and equipment when preparing the recipe to prevent cross-contamination.
Food history:
Trifles originated in England in the 16th century and were traditionally made with layers of sponge cake, fruit, and custard.
Flavor profiles:
This recipe has a creamy and sweet flavor with a hint of banana and nuttiness from the walnuts.
Serving suggestions:
Serve the trifle chilled as a refreshing dessert after a meal.
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Taste: Sweet, Creamy, Banana, Custard, Banana-Flavored, Custard-Like