Make Ahead

Gooey Caramel-Banana Trifle

6 servings | Prep Time: 25 Minutes | Start to Finish: 2 Hours 45 Minutes

• 1 box white angel food cake mix
• 1¼ cups water
• 1 box (6-serving size) vanilla pudding and pie filling mix (not instant)
• 3 cups milk
• 3 cups Sweetened Whipped Cream
• ½ cup sour cream
• 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
• 3 medium bananas, sliced (about 3 cups)

1 Heat oven to 350°F. Make and bake cake mix as directed on box for 10-inch angel food (tube) cake pan, using 1¼ cups water. Cool completely, about 1 hour.

2 Meanwhile, in 2-quart saucepan, cook pudding mix and 3 cups milk as directed on box. Cool 20 minutes. Fold whipped cream and sour cream into pudding.

3 Cut or tear cake into 1-inch cubes. In small microwavable bowl, microwave dulce de leche uncovered on High 30 seconds; stir. In 3-quart glass bowl or trifle bowl, arrange one-third of the cake cubes. Top with one-third of the pudding mixture, one-third of the sliced bananas and one-third of the dulce de leche. Repeat layers twice.

4 Cover; refrigerate at least 1 hour but no longer than 24 hours. Just before serving, top with additional whipped cream and banana slices if desired. Store covered in refrigerator.

1 Serving: Calories 250; Total Fat 5g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 44g (Dietary Fiber 0g); Protein 4g Exchanges: ½ Fruit, 2 Other Carbohydrate, ½ Milk Carbohydrate Choices: 3

Sweet Secret If you like, substitute 1 container (8 ounces) frozen whipped topping, thawed, for the Sweetened Whipped Cream.

Sweet Secret Make it even faster by purchasing an angel food cake from your grocery store bakery. If a tube-shaped cake isn’t available, two loaf-shaped cakes will work instead.