Reviewed: Jun. 20, 2007

This is a wonderful summertime treat. My friends & family always request that I bring this to our potlucks.... It is so yummy....

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Lisa E

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Jun. 7, 2007

Yum!! This was a great recipe that I elaborated on based on some other reviews...I whipped my own cream and combined that with the cool whip. I also included a layer of frozen blueberries (kept the bananas too though). This also made for a very pretty presentation. We did have some leftovers the next day but I did not find them to be "soupy" at all.

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Kristin J

Cooking Level: Intermediate

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Reviewed: May 27, 2007

Great, simple and tasty dessert. Beautiful presentation. The only change I made was I used vanila wafers instead of pound or angel food cake. Layered wafers throughout and placed them vertically around the dish, kinda like a banana pudding.

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Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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Reviewed: May 24, 2007

Easy Trifle recipe. I baked a white cake & used that in place of the angel cake. It was nice & easy & everyone enjoyed! Thanks

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Carley

Cooking Level: Expert

Home Town: Layton, Utah, USA

Living In: Hooper, Utah, USA

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Reviewed: May 20, 2007

I made this for Easter and every raved about how good it was! There was not a drop left, I will definately make it again! The only thing I would change is to use fresh strawberries instead of frozen becaue they were somewhat soggy. Thanks for sharing!!

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Nicole B.

Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

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Reviewed: May 13, 2007

Very good! I served this at a church function with a chocolate trifle. It was nice to have this as a lighter option.

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JLMURDO

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Reviewed: May 11, 2007

Very Good! To keep the cake from getting too soogy I baked it in a 9x13 baking dish and then tore it into pieces. I left it sitting out for about 2 hours so that the pieces would harden up a little. Then I put it all together. Now (2 days later) it is all still great and not soggy at all!

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Brooke789

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Reviewed: May 6, 2007

I have used this a bunch of times for potlucks, big hit. Sweet and yummy but not to bad for you. Great for summery days!!

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swtdrms81

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 1, 2007

This recipe is good, but I ALWAYS use cubed up pound cake instead of angel food cake, it seems to "hold up" better to the liquid in the berries. A few people have complained that it may as well just be called banana pudding. I find that using pound cake keeps this more trifle-like and less of a messy soupy mess.

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DEXSMOM

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Reviewed: Apr. 23, 2007

This was my first attempt at a trifle and the perfect recipe. I followed the recipe -- though I used fresh rather than frozen strawberries. Easy and delicious. Though, I need to work on my presentation as it looked a little "messy" but the taste made up for it.

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mama2gbe

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Reviewed: Apr. 16, 2007

I am not one to follow a recipe exactly but this one I did. As I had hoped it was fabulous. I gave the recipe to my daughter-in-law and she loved it and it is sooo easy to make. Thanks for an awesome recipe. It is a do over.

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Linda Gutowski

Cooking Level: Intermediate

Home Town: Mantua, New Jersey, USA

Living In: Cedarville, New Jersey, USA

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Reviewed: Apr. 9, 2007

Quick, impressive, light dessert after our large Easter meal. A trifle dish makes a beautiful presentation.

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bonnis

Cooking Level: Intermediate

Home Town: West Jefferson, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 9, 2007

Since I'm not a baker, this was the perfect recipe to make for Easter dessert. I used two containers of frozen strawberries simply because we love strawberries. I was able to make it Easter morning and it was not soggy at all by 5 p.m. It makes a ton so no need to double the recipe!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 8, 2007

Wonderful and easy to make. I always use this with my diabetic mother, with diet pudding and diet whip cream. Works GREAT!

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NIKKIPC

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Reviewed: Apr. 2, 2007

delicious, easy and everyone loves it!

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AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Mar. 29, 2007

This recipe tastes like banana pudding. If you like banana pudding, it's great. I think I'll try it again but will use lemon pudding with a berry mix (strawberries, blueberries, rasberries). No banana!

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jillbo

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Reviewed: Mar. 23, 2007

Fabulous yet light dessert and easy to make! First time I made it there was nothing left.

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Debs

Home Town: Dahlonega, Georgia, USA

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Reviewed: Feb. 22, 2007

So good! I made 5 large individual servings using this recipe, without altering the ingredient proportions. 3 were "child-sized" portions (the serving was *more than* sufficient to have been adult-sized) using 8 oz glasses, the other 2 servings were wine-glass sized. The only other thing I did differently was to use the whipped cream recipe submitted by Paula to this site in place of store bought. Another AllRecipe score...thanks a bunch!

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SPECK03

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Feb. 19, 2007

This was really good! I made it with skim milk and fat free whipped cream. Needless to say it was a little runny. However, it was still delicious! My advice, just call it strawberry banana pudding~ people will gobble it up!

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Natalie

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Reviewed: Feb. 15, 2007

This was so quick and easy AND YUMMY! It was nice to have a fruit dish in the dead of winter for a change. I also added a small can of crushed pinapple after the strawberry layer - reminds me of a banana split. Excellent!!

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