Fantastic Creamy Layered Banana Dessert Recipes

FANTASTIC STRAWBERRY-BANANA TRIFLE

Steps:

• Prepare a large clear glass trifle bowl or a large glass serving bowl.
• Drain the pineapple then soak the banana slices in the juice for 5-8 minutes before using for the trifle.
• In a bowl fold the sour cream with the unprepared cream cheese pudding mix and Cool Whip topping until well combined.
• Using a serrated knife slice the cake into thirds horizontally.
• Line the large trifle dish with strawberry and kiwi slices (save some strawberry slices to decorate the top of the trifle).
• Place one layer of the cake into the bottom if the trifle dish, then top with 1/3 of the banana slices and then spoon and spread 1/3 of the crushed pineapple, then 1/3 of the Cool Whip topping mixture.
• Repeat with the second cake slice, bananas, pineapple then Cool Whip topping.
• Repeat one more time ending with the Cool Whip mixture on top.
• Top with the reserved strawberry slices in decorative fashion.
• Refrigerate until serving.

BUTTERSCOTCH BLISS LAYERED DESSERT

Steps:

• In a small bowl, combine the cracker crumbs, half of the sugar substitute and butter. Press into a 13-in. x 9-in. dish coated with cooking spray., In a small bowl, beat the cream cheese, 1/4 cup milk and remaining sugar substitute until smooth. Spread over crust., In another bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gently spread over cream cheese layer. Combine whipped topping and extract; spread over the top. Refrigerate for at least 4 hours.

LAYERED CHOCOLATE PUDDING DESSERT

Steps:

• For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18-20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.