Today's recipe is a twist on a classic Southern banana pudding. The flavors are traditional, only with a hint of bourbon for pizzazz. It's the presentation that's updated. Turning a pudding into a trifle is like taking a plain Jane and putting her in a debutante dress. Everything shines brighter in buttons and bows.
A classic glass trifle dish lets the lovely alternating layers of vanilla wafers, pudding and bananas show through, but any clear glass dish will do. Add banana slices and dollops of cream for a last-minute garnish. It tastes as good as it looks.
Banana pudding is interwoven into our heritage growing up in the South, and it's popular still. This dessert is highly likely to show up at a July 4th barbecue, at a church supper or at an impromptu potluck. Our version is the no-bake, cold variety, so the assembly is a snap, and the ingredients are easy to keep on hand for effortless summer entertaining.
Beverly Mills and Alicia Ross are coauthors of "Desperation Dinners!," "Desperation Entertaining!," and "Cheap.Fast.Good!" Reach them at desperationdinners.com.
