BOURBON BANANA PUDDING TRIFLE

BOURBON BANANA PUDDING TRIFLE

Serves 15 generously.

Note: Be sure to buy instant pudding (the no-cook variety) that serves four. You'll use only about 3/4 of the box of vanilla wafers. The exact number of wafers doesn't matter for this recipe. Regular vanilla wafers can be used. You can omit the bourbon and use 2 tablespoons of apple juice for an alcohol-free version. Also, if you don't have apple juice, mix the bourbon with 1 tablespoon water.

• 2 (3.4 oz. each) pkg. instant vanilla (or French vanilla) pudding (see Note)

• 3 c. skim or low-fat milk

• 5 large ripe bananas

• 1 tbsp. bourbon (see Note)

• 1 tbsp. apple juice (see Note)

• 1 box reduced-fat vanilla wafers (see Note)

• 1 (12-oz.) carton reduced-fat nondairy whipped topping, such as Cool Whip

Directions

Place the pudding mix from both packages and 3 cups of milk into a 2-quart mixing bowl. (Do not mix according to the package directions. You're using less milk than the package indicates.) Whisk for 1 minute until all of the powdered mix disappears. Set aside. (The pudding will be thin. It will thicken as it stands.)

Peel one banana, and cut it into slices about 1/4 inch thick, and set aside. Mix the bourbon and apple juice together in a small cup or dish and set aside.

Pour about 1/4 cup pudding into the bottom of a trifle bowl (or any glass bowl with a 16-cup capacity) and spread it very thinly around the bottom of the bowl. Place enough vanilla wafers lying flat over the pudding to cover the bottom of the bowl.

Then, against the side of the bowl, place an alternating ring of banana slices and wafers, with the rounded side of the wafers and the flat side of the bananas pressed against the outside of the bowl to show through the glass. Press them into the pudding to help them stay upright.

Using a spoon, drizzle about half of the bourbon-and-apple-juice mixture over the wafers to moisten them slightly. Place the remaining banana slices that you've cut so far over the wafers.

Pour half of the remaining pudding over the bananas, and spread it as evenly as possible, making sure that some of the pudding reaches the edges of the bowl so it will show through the glass.

Spread about half of the whipped topping over the pudding layer, making sure that some of it reaches the edges of the bowl.

Place another layer of vanilla wafers over the whipped topping, and drizzle on remaining bourbon mixture. Peel and slice two more bananas. Place another alternating ring of banana slices and wafers around the outside edge of the bowl, as before. Scatter the remaining banana slices over the wafers, as before.

Pour the remaining pudding over the banana layer, spreading it as before, and then the remaining whipped topping, spreading it over the top of the trifle. Use a damp paper towel to clean any splatters from the rim of the trifle bowl. Peel and slice one banana. Place another alternating ring of banana slices and wafers around the edge of the bowl as a garnish, pressing the cookies about halfway into the whipped topping. (Do not peel the remaining banana. It will be used as a garnish.)

Cover the bowl with plastic wrap, and refrigerate at least 2 hours or up to 8 hours. Just before serving, unwrap the trifle and peel and slice the remaining banana. Arrange the slices over the whipped topping. To serve, present the trifle whole (at its most beautiful), then spoon into individual dessert bowls.

Nutrition information per serving:

Calories218Fat4 gSodium265 mg

Carbohydrates45 gSaturated fat3 gProtein3 g Cholesterol98 mgDietary fiber1 g