Banana Macaroon Trifle
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
|
PREP |
20 min. |
COOK
|
25 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 2 tablespoons butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 cup flaked coconut
- 3 to 4 small firm bananas, sliced
- 1 tablespoon pineapple juice
- 1 carton (12 ounces) frozen whipped topping, thawed
DIRECTIONS
In a 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 (mixture will appear curdled). Stir in coconut.
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.