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Trifle, Berry Banana (D/P, KLP, TNT)
Source: A friend
Serves: 8 to 10

2 dozen ladyfingers, split in half lengthwise (or KLP sponge cake)
2 pints fresh strawberries or raspberries
2/3 to 1 cup granulated sugar, divided
2 pints fresh blackberries or blueberries
4 bananas
1 3.4-oz. package vanilla instant pudding
2 cups milk
2 cups heavy whipping cream
2 tbsp. granulated sugar
2 tsp. pure vanilla extract

Prepare fruit:
If using strawberries, hull and slice them. Sprinkle strawberries or raspberries with 1/3 to 1/2 cup of the sugar. Set aside.

Sprinkle blackberries or blueberries with remaining 1/3 to 1/2 cup sugar. Set aside. Peel bananas and slice into disks. Set aside.

Make Pudding:
Combine pudding mix with milk. Mix until smooth (approximately 1 to 2 minutes).

Line bottom of large (4-quart) serving/trifle bowl with single layer of ladyfingers (rounded side down). Layer half of the raspberries/strawberries, followed by half of the blackberries/blueberries, and then half of the bananas.

Spread half of the pudding over the fruit. Repeat layers in the same order. Top with remaining ladyfingers, rounded side facing upward. In medium bowl, whip cream with sugar and vanilla to stiff peaks. Spread sweetened whipped cream over top of trifle.

Refrigerate for at least two hours. (Overnight is acceptable, provided that the bananas are not too ripe). Serve.

You can use any fruits you like. If fresh fruits are not in season, pre-sweetened jars of cherries and canned peaches (drained and diced) can be substituted.

If preferred, sponge cake can be substituted for the ladyfingers. Cut the cake into large chunks, and proceed as above.

The original recipe recommended sprinkling a few tbsp. of Amaretto over each layer of ladyfingers. I also read that one can lightly coat them with 1/2 cup melted raspberry jam. If you try either of these, you will probably not need to sugar the berries.

To make this a quick-and-easy emergency dessert, substitute a prepared dessert topping for the whipped cream. You can also use frozen and/or canned fruits for those listed above.

Poster's Notes:
All the fresh fruit at the stand reminded me of this treat. It is really delicious; from looking at the recipe, I would never have expected to enjoy it so much. It is also flexible, since you can use whatever fruits you have on hand.

The first version I tasted was made for a Passover Seder, using a packaged Passover sponge cake. Although I usually use ladyfingers, it is best with pound cake or sponge cake cut into rectangles.

When I made this during Passover, I couldn't find Kosher for Passover instant pudding, so skipped that layer. Although not quite as good, it was still delicious.

This was given to me without measurements. Those listed here are what I happened to use. Obviously, you can vary this in almost any way desired. The recipe is very flexible.

About the sugar: although you may be tempted to omit this, it is needed to bring out the juiciness of the berries, and thus soften and flavor the cake.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A