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Banana Pudding Trifle
1/3 cup all-purpose flour
2/3 cup packed brown sugar
2 cups milk
2 egg yolks, beaten
2 tablespoon butter or margarine
1 teaspoon vanilla extract
1 cup heavy cream, whipped
5 firm bananas, sliced
Chopped walnuts (optional)
In a medium saucepan, combine flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more.
Remove from heat.
Gradually stir about 1 cup hot mixture into egg yolks. return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from heat; stir in butter and vanilla extract.
Cool to room temperature, stirring occasionally.
Fold in the whipped cream. Layer a third of the pudding in a 2-quart glass bowl; top with half of the bananas.
Top with remaining pudding. Sprinkle with nuts if desired.
Cover and chill for at least 1 hour before serving.
Yield: 8 servings
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