For a special celebration nothing compares to a luscious high rise dessert. Trifles are impressive and make a dramatic entrance yet they are surprisingly doable as each of their elements can be made ahead and assembled the day of the festivities. This trifle is chock full of berries nestled between layers of lemony pound cake and fluffy creamy cheesecake whipped cream. That is right, cheesecake whipped cream and man, was it good! The trifle is not too sweet allowing the natural goodness of the berries to shine. On the top layer I created a pretty design with the berries. The trifle was a huge hit!
Right out of college, my Pennsylvania Dutch husband accepted a job in North Carolina. While living there, he fell in love with, not me, but banana cream pie! He’s not a big dessert guy, nor that passionate about cake so I was never too sure what to make him for his birthday(my favorite cake usually won out!). A few years ago I stumbled upon a recipe in Southern Living for a Banana Pudding Trifle. I had never made trifle before nor owned a proper trifle dish. I made it for him in a low, wide-mouth vase actually! I have beeen searching for a perfect trifle bowl since and recently found it! A young neighbor was having a Pampered Chef party and they had the best trifle bowl for sale. This ingenius contraption had a separate pedestal base for easier washing, chilling and storage plus it had its own lid.
Brilliant and just in time for Prince Charming’s birthday! With a name like Peanut Brittle-Banana Pudding Trifle, you know this is going to be good!
PEANUT BRITTLE-BANANA PUDDING TRIFLE (adapted from Southern Living Magazine)
1 1/3 c sugar
3/4 c flour
1/2 t salt
4 c whole milk
8 eggs yolks
1 T vanilla
12 oz of either vanilla wafers, Nutter Butter cookies or pound cake
3 T bourbon or rum
6-7 bananas, sliced
6 (1.4oz) peanut brittle candy bars, crushed(I used Munch bars)
2 c whipping cream
2 T powdered sugar
To make the pudding: Combine sugar, salt and flour in a heavy saucepan. Whisk in milk and bring to a boil while whisking continuously. Remove from heat. Beat egg yolks in a separate bowl until thick and pale. Gradually add about 1/4 of hot milk mixture to the egg yolks, mixing non- stop. Repeat 3 times and mix until smooth and thick. Add vanilla.
Crush your candy bars. Break up your cookies roughly or cube your pound cake, if using.To assemble the trifle: Layer 1/3 of your wafers( I used pound cake) in the bottom of a 4 quart trifle dish. Lightly brush with 1/3 of the bourbon. Top with 1/3 of the banana slices. Spoon 1/3 of the pudding over the bananas and top with 1/3 cup of the crushed candy. Repeat this layering twice more. Beat the whipping cream with the 2 tablespoons of powdered sugar until soft peaks form. Spread the whipping cream over the pudding-banana layers and sprinkle with the remaining crushed candy.