My frustration was working double duty the other day when I was trying to put together this post for Mike's Strawberry Seduction event. I had decided to make a Strawberry-Banana Trifle. All of the ingredients were waiting and I was ready to go. For over a week, I tried to set aside some time to put my dish together, and every day I was foiled. I actually had to buy strawberries three different times, because the ones I had kept getting old!
After I had a little hissy fit, stomped my hurt foot on the floor (ouch!) and threw both husband and child out of the kitchen, I resigned myself to the fact that there was nothing I could do. I couldn't fix it, and I didn't have the time or extra ingredients to remake it. So, I figured that I would just come clean with you right from the start. There is a layer of cake missing from my trifle. There, I've said it. Now, we can move on.
The banana pudding recipe that I like to use for this dish is by Paula Deen. She's a died in the wool Southern gal and she knows her banana pudding. This incredible pudding starts with a mix that has cream cheese, condensed milk and whipped cream added to it. Can you stand it? I could hear my arteries crying as I read the recipe!
Any kind of pound cake or angel food cake will work in this recipe. I had a bag full of leftover cake from the March Daring Bakers challenge in the freezer, so I used that. Paula says that you can also use Cool Whip in place of the cream, but.....why?
1 pound cake or angel food cake broken up into chunks