BANANA MACAROON TRIFLE

BANANA MACAROON TRIFLE
BANANA MACAROON TRIFLE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • BANANA MACAROON TRIFLE

  • 2 2 Tablespoons

    2 Tablespoons butter, softened

  • 1 1 Cup

    1 Cup sugar

  • 1 1 Egg

    1 Egg

  • 1 1 Teaspoon

    1 Teaspoon vanilla extract

  • 2 2 Tablespoons

    2 Tablespoons all-purpose flour

  • 1/2 1/2 Cup

    1/2 Cup old-fashioned oats

  • 1 1 Teaspoon

    1 Teaspoon baking powder

  • 1/4 1/4 Cup

    1/4 Cup milk

  • 1 1 Cup

    1 Cup flaked coconut

  • 3-4 3-4 Small

    3-4 Small firm bananas, sliced

  • 1 1 Tablespoon

    1 Tablespoon pineapple juice

  • 1 1 Carton

    1 Carton (12-oz.) frozen whipped topping, thawed

  • 13x9-inch 325*- 25-30 1/4

    13x9-inch baking pan. Bake at 325*- 25-30 min or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.

  • 2 1/2

    serving, toss bananas with pineapple juice. In a 2 1/2 quart trifles, or serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle reserved crumbs.

  • 8-10

    8-10 Servings

Directions

BANANA MACAROON TRIFLE 2 Tablespoons butter, softened 1 Cup sugar 1 Egg 1 Teaspoon vanilla extract 2 Tablespoons all-purpose flour ½ Cup old-fashioned oats 1 Teaspoon baking powder ¼ Cup milk 1 Cup flaked coconut 3-4 Small firm bananas, sliced 1 Tablespoon pineapple juice 1 Carton (12-oz.) frozen whipped topping, thawed In large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, and baking powder; add to creamed mixture alternately with milk, beating well after each addition (mix will appear curdled). Stir in coconut. Spread in a well-greased 13x9-inch baking pan. Bake at 325*- 25-30 min or until edges are golden brown. Cool completely; crumble. Set aside ¼ cup for topping. Just before serving, toss bananas with pineapple juice. In a 2 ½ quart trifles, or serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle reserved crumbs. YIELD: 8-10 Servings

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