Banana Macaroon Trifle
Quick Cooking
A chewy homemade macaroon mixture takes the place traditionally held by cake in this trifle from Barbara Keith. "sometimes I serve the sweet treat in individual cups," shares the Faucett, Missouri reader. No time to bake? Use store-bought macaroons instead.
SERVINGS: 8-10
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.
Ingredients:
- 2 tablespoons butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1 cup flaked coconut
- 1/2 cup old-fashioned oats
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3 to 4 small firm bananas, sliced
- 1 tablespoon pineapple juice
- 1 carton (12 ounces) frozen Cool Whip® whipped topping, thawed
Directions:
For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg; mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla; add to the sugar mixture alternately with coconut mixture alternately with coconut mixture (mixture will appear curdled).
Spread in a well-greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325° for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.
Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs. Yield: 8-10 servings.