Banana Macaroon Trifle Recipe

Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 300
  • Fat:
  • 12 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 28 mg
  • Sodium:
  • 97 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 2 g
  • Protein:
  • 2 g


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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.


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