BANANA MACAROON TRIFLE

By Helen-4

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

Preparation

Step 1

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