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Layered with chocolate chip cookies, ice cream, sliced bananas and sundae toppings, this sweet and speedy trifle has it all.—Marci Carl, Northern, Cambria, Pennsylvania
This recipe is:
Quick
Nutritional Facts 1 serving equals 493 calories, 22 g fat (11 g saturated fat), 45 mg cholesterol, 143 mg sodium, 68 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Banana Split Cookie Trifles in Country Woman August/September 2010, p42
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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