Banana Cream Pie Trifle




Banana Cream Pie Trifle

1 c flour

1/2 c coconut

1/2 c chopped blanched almonds

1/2 c brown sugar

1/2 c cold butter

1 (6 serving size) box of instant banana cream pudding

3 c milk

3 ripe bananas

1 large container of Cool whip

1. Heat oven to 400°. In a large bowl ( I used a kitchen aid mixer ) mix together the flour, coconut, almonds, brown sugar and butter. Using a mixer, combine the mixture until it is soft and pliable.

2. Press mixture into the bottom of an ungreased pan. A 13 x 9 pan will work fine. Bake for 15 minutes or until golden brown.

3. After removing from the oven, break up the mixture and allow to cool, for at least 30 minutes.

4. Prepare pudding mix according to package directions using the 3 c of milk. Refrigerate until ready to use.

5. In a trifle dish or a large, clear serving bowl, layer half of the almond-coconut mixture. Top with half of the banana pudding. Top with 1 plus 1/2 banana, sliced. Top with enough cool whip to seal off the bananas. Repeat layering. End up by sprinkling the top of the trifle with the almond-coconut mixture.

6. Refrigerate for at least 4 hours before serving.










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