Best 8 Strawberry Banana Twinkie Trifle Recipes

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If you are looking for a delicious and easy-to-make dessert that will impress your friends and family, look no further than strawberry banana twinkie trifle. This classic dessert features layers of creamy pudding, sweet strawberries, moist bananas, and fluffy Twinkies, all topped with whipped cream and sprinkles. The tangy strawberries and bananas pair perfectly with the rich pudding and the sweet Twinkies, creating a flavor combination that is both delightful and irresistible. Whether you are serving it at a special occasion or just as a sweet treat, strawberry banana twinkie trifle is sure to be a hit.

Here are our top 8 tried and tested recipes!

STRAWBERRY BANANA TRIFLE



Strawberry Banana Trifle image

No matter where I take this dessert, the bowl is emptied in minutes. It's fun to make because everyone oohs and ahhs over how pretty it is. -Kim Waterhouse, Randolph, Maine

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 14 servings.

Number Of Ingredients 12

1 cup sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
3 medium firm bananas, sliced
1 tablespoon lemon juice
6 cups cubed angel food cake
2 cups heavy whipping cream, whipped
Additional strawberries or banana slices, optional

Steps:

  • In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 217mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY BANANA TRIFLE RECIPE - (4.2/5)



Strawberry Banana Trifle Recipe - (4.2/5) image

Provided by HeatherS

Number Of Ingredients 12

1 cup sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
3 medium firm bananas, sliced
1 tablespoon lemon juice
6 cups cubed angel food cake
2 cups heavy whipping cream, whipped
Additional strawberries or banana slices, optional

Steps:

  • In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set side. In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes set aside. Toss bananas with lemon juice; drain and set aside. Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired. Yield: 14 servings.

NO-BAKE STRAWBERRY BANANA PUDDING TWINKIES® CAKE RECIPE - (4.3/5)



No-Bake Strawberry Banana Pudding Twinkies® Cake Recipe - (4.3/5) image

Provided by á-46109

Number Of Ingredients 9

10 Twinkies®, individually wrapped
4 cups whipped cream
2 cups strawberries, diced
2 cups strawberries, sliced
1 3.4 ounce box Jell-O banana cream pudding mix
1 cup heavy cream
1 cup whole milk
2 tablespoons confectioners sugar
1 teaspoon vanilla

Steps:

  • Rinse strawberries, pat dry. Slice half the strawberries, mix with confectioners sugar and set aside. Dice remaining strawberries place in separate bowl and set aside to top cake with. Place unwrapped Twinkies in a medium casserole dish. Mix pudding with milk, vanilla and heavy cream, and pour over Twinkies. Top with sliced strawberries, then top with whipped cream. Place diced strawberries on top of whipped cream, cover with saran wrap and refrigerate for about 3 hours.

STRAWBERRY TWINKIE DESSERT



Strawberry Twinkie Dessert image

This recipe makes delicious make-ahead dessert using Twinkies, cream cheese, whipped dessert topping, and strawberries.

Provided by Cali

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Yield 18

Number Of Ingredients 6

4 cups sliced fresh strawberries
1 (18.75 ounce) can ready-to-use strawberry glaze
8 Twinkies
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Combine strawberries and glaze in a small bowl.
  • Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.
  • In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 40.1 g, Cholesterol 24.1 mg, Fat 13.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 8.5 g, Sodium 167.6 mg, Sugar 26.7 g

FANTASTIC STRAWBERRY-BANANA TRIFLE



Fantastic Strawberry-Banana Trifle image

This is one of the best trifles, angel food cake, fruit, and then a delicious light whipped fluff in between the layers, this is SO DELICIOUS!!!! This can be completely prepared well in advance and refrigerated until serving which makes this the perfect dessert to serve to guests. You can change the fruit to whatever you like and use whatever flavor pudding mix you like, you could use a chocolate angel food cake instead of the white. Make certain to soak the banana slices in the pineapple juice for about 5-8 minutes so they will not turn brown. This can really be layered anyway you desire, you will get rave reviews when you serve this to family or friends!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (12 ounce) container cool whip frozen whipped topping, thawed (or use whipped cream)
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3 1/2 ounce) package cream cheese flavor instant pudding mix (or use vanilla pudding mix)
3 large kiwi fruits, peeled and sliced
1 pint fresh strawberries, sliced
3 -4 bananas, sliced
2 (15 ounce) cans crushed pineapple (drained, can use one can, I use two!)

Steps:

  • Prepare a large clear glass trifle bowl or a large glass serving bowl.
  • Drain the pineapple then soak the banana slices in the juice for 5-8 minutes before using for the trifle.
  • In a bowl fold the sour cream with the unprepared cream cheese pudding mix and Cool Whip topping until well combined.
  • Using a serrated knife slice the cake into thirds horizontally.
  • Line the large trifle dish with strawberry and kiwi slices (save some strawberry slices to decorate the top of the trifle).
  • Place one layer of the cake into the bottom if the trifle dish, then top with 1/3 of the banana slices and then spoon and spread 1/3 of the crushed pineapple, then 1/3 of the Cool Whip topping mixture.
  • Repeat with the second cake slice, bananas, pineapple then Cool Whip topping.
  • Repeat one more time ending with the Cool Whip mixture on top.
  • Top with the reserved strawberry slices in decorative fashion.
  • Refrigerate until serving.

Nutrition Facts : Calories 437.1, Fat 14, SaturatedFat 10.3, Cholesterol 12.4, Sodium 447, Carbohydrate 76.5, Fiber 3, Sugar 54.5, Protein 5.4

TRIFLE WITH STRAWBERRIES AND CARAMEL-COATED BANANAS



Trifle with Strawberries and Caramel-Coated Bananas image

Categories     Cake     Mixer     Egg     Fruit     Dessert     Bake     Freeze/Chill     Strawberry     Banana     Vanilla     Winter     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 28

For cake
Nonstick vegetable oil spray
10 large eggs, room temperature
1 cup plus 4 tablespoons sugar
3 1/2 teaspoons vanilla extract
1 teaspoon salt
1 cup plus 4 tablespoons all purpose flour
5 tablespoons unsalted butter, melted, lukewarm
For custard
1 1/2 cups milk (do not use low-fat or nonfat)
1 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar
2 1/2 tablespoons all purpose flour
1/2 cup chilled whipping cream
For caramel syrup
1 cup sugar
1/3 cup plus 5 tablespoons water
For assembly
Powdered sugar
2/3 cup raspberry jam
8 tablespoons dark rum
2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
8 medium bananas, peeled, cut into 1/3-inch-thick slices
Additional fresh strawberries
Additional bananas
Whipped cream
Fresh mint sprigs (optional)

Steps:

  • Make cake:
  • Preheat oven to 350°F. Lightly spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan with vegetable oil spray. Line bottom of pan with waxed paper, extending paper slightly at short ends; spray paper. Using electric mixer, beat 5 eggs, 1/2 cup plus 2 tablespoons sugar, 1 3/4 teaspoons vanilla and 1/2 teaspoon salt in large bowl until mixture triples in volume and is thick enough to fall in heavy ribbon when beaters are lifted, about 12 minutes. (This means there is enough air and structure in the mixture to support the flour and batter.) Sift 1/2 cup plus 2 tablespoons flour over batter in 2 additions, gently folding just to combine after each addition. (To help prevent the batter from deflating, "fold" the flour in by cutting into the center with a rubber spatula; slide it across the bottom of the bowl, then up the sides, bringing up some batter each time.) Drizzle 2 1/2 tablespoons butter over and fold in gently (do not over mix or batter will deflate). Pour batter evenly into prepared pan.
  • Bake cake until golden and tester inserted into center comes out clean, about 12 minutes. Transfer pan to rack; cool cake. Repeat with remaining ingredients and another pan to make second cake. (Can be prepared 1 day ahead. Cover cakes with foil and store at room temperature.)
  • Make custard:
  • Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Whisk yolks, sugar and flour in medium bowl until smooth. Gradually whisk in hot milk mixture. Return mixture to pan; whisk over medium heat until custard thickens and boils, about 4 minutes. Strain into medium bowl. Press plastic wrap onto surface. Chill until cold, about 3 hours.
  • Using electric mixture, beat cream in medium bowl to stiff peaks. Fold cream into cold custard. (Can be prepared 1 day ahead. Cover and refrigerate.
  • Make caramel syrup:
  • Stir sugar and 1/3 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Add 3 tablespoons water (mixture will bubble vigorously). Stir until caramel is smooth. Pour caramel into medium bowl; mix in remaining 2 tablespoons water. Cool. (Can be made 1 day ahead. Cover; let stand at room temperature.)
  • Assemble trifle:
  • Sift generous amounts of powdered sugar over 2 kitchen towels. Cut around pan sides to loosen cakes. Turn each cake out onto prepared towels. Hold the cake in place, and gently peel off the waxed paper, pulling it straight back and almost parallel to the cake.
  • Stir jam and 2 tablespoons rum in small bowl to blend. Cut each cake crosswise in half. Spread half of jam mixture over the golden sides of 1 piece of each cake. Gently press second piece of each cake onto jam.
  • Cut cake sandwiches crosswise into 3/4-inch-wide strips. Arrange enough cake strips in 3 1/2- to 4-quart glass trifle dish or bowl to cover bottom, trimming strips to fit and allowing jam layer to show at sides. Brush cake layer with 2 tablespoons rum. Next, set up a decorative row of strawberries around the side of the bowl; then fill in center.
  • Add banana slices to caramel syrup; gently stir to coat. Using slotted soon, remove banana slices, a few at a time, draining all excess caramel back into bowl. As with strawberries, layer half of banana slices atop berries, arranging some to show at sides of dish.
  • Spoon half of custard over bananas, spreading to side of dish, using the back of the spoon to press the custard to the edge of the bowl in a clearly defined layer. Repeat layering with cake, rum, berries, banana slices and custard. Arrange remaining cake strips atop custard; press gently to compact. Brush with 2 tablespoons rum. Cover trifle. Chill at least 4 hours and up to 10 hours. Cover remaining caramel syrup; store at room temperature.
  • Halve additional berries. Slice additional bananas. Arrange fruit atop trifle, leaving 1-inch plain border at edge. Brush fruit with enough caramel syrup to glaze. Spoon cream into pastry bag fitted with medium star tip. Pipe cream around fruit. Garnish with mint, if desired.

FRESH STRAWBERRY BANANA TRIFLE



Fresh Strawberry Banana Trifle image

Fresh Strawberry Banana Trifle is simple, elegant and delicious! A perfect dessert for Valentine's Day!

Provided by Cleanfreshcuisine

Categories     Dessert

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 4

1 (15 ounce) box yellow cake mix
2 (3 ounce) packages banana instant pudding
1 (16 ounce) package frozen mixed berries
1 lb fresh strawberries

Steps:

  • Heat oven to 350 degrees. Prepare cake according to package directions. Bake and let cool.
  • While cake is baking, prepare the pudding according to package directions. Set aside.
  • Rinse frozen berry medley under running water in strainer and let thaw.
  • Clean and slice strawberries.
  • To assemble the trifle:.
  • In a trifle bowl, layer slices of cake.
  • Top with about 1/2 cup of pudding.
  • Arrange strawberries around the edge of the bowl and sprinkle a third of the berries on top of the pudding.
  • Repeat layers, ending with the berries and strawberries.
  • Refrigerate until ready to serve. This can be prepared a day ahead and refrigerated.
  • Serves 8.

Nutrition Facts : Calories 248.2, Fat 6.3, SaturatedFat 0.9, Cholesterol 1.1, Sodium 350.4, Carbohydrate 46, Fiber 1.7, Sugar 25.9, Protein 2.7

STRAWBERRY TRIFLE



Strawberry Trifle image

This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.

Provided by prissycat

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h15m

Yield 12

Number Of Ingredients 6

1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g

Tips:

  • For a more intense strawberry flavor, use fresh strawberries instead of frozen ones.
  • If you don't have a trifle bowl, you can use a large clear glass bowl or a serving dish.
  • Be careful not to over-mix the pudding. Over-mixing can cause the pudding to become lumpy.
  • If you're short on time, you can use store-bought whipped cream instead of making your own.
  • To make the trifle ahead of time, assemble it up to 24 hours before serving. Just be sure to cover it with plastic wrap and refrigerate it.

Conclusion:

This strawberry banana Twinkie trifle is a delicious and easy-to-make dessert that is perfect for any occasion. It's a crowd-pleaser that is sure to be a hit with family and friends. So next time you're looking for a sweet treat, give this trifle a try. You won't be disappointed!

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