Sunday, May 15, 2011

Lemonade Stand Banana Cream Trifle {in a jar}

Lemonade Stand Banana Cream Trifle {in a jar}
Lisa Pearson

Make pink lemonade cake

Make vanilla pudding:

3 eggs

½ cup organic sugar

3 Tbsp. cornstarch

¼ tsp.sea salt

2 ½ cups whole milk

4 Tbsp. unsalted butter, cut into chunks

1 ½ tsp. pure vanilla extract

In a medium bowl, whisk together eggs, sugar cornstarch and salt.
In a medium saucepan, bring milk to a boil.
Remove from heat.
Whisk in about ½ cup of hot milk into egg mixture.
Whisk egg mixture into saucepan with hot milk.
Place over medium-high heat and bring to a gentle boil, whisking constantly until thickened…about 1 minute.
Remove from heat and add butter.
Add vanilla.
Stir and strain.
Cool in bowl over ice. Continue to stir occasionally.
Chill overnight. {two hours minimum}

Make whipping cream and add 2 Tbsp. clear jel to 1 pint cream.
This will keep it stiff and not runny.
Add vanilla sugar to taste.

To make dessert jars:

Take wide-mouth 8 oz. canning jars and

Pink lemonade cake pieces

Slices of bananas dipped in lemon juice and placed on paper towel

Whipped cream

No time to be domestic today…or ever?

Buy instant vanilla pudding and whipped cream in a can!

Skip your shower and make the cake!

****I make these with leftover pink lemonade cake******

Happy Monday!

1 comment: