Quick Brownie-Raspberry Trifle
This simple dessert comes together fast, but with layers of pudding, bananas, whipped cream, raspberry jam, and brownies, it’s over-the-top fabulous-tasting.
Recipe information
Yield
serves 4 to 6
Ingredients
3 cups heavy cream
3 tablespoons instant vanilla pudding mix
1 tablespoon confectioners’ sugar
2 teaspoons pure vanilla extract
1 pound brownies, cut into 1/2-inch chunks (about 4 cups)
3/4 cup raspberry jam
3 medium bananas, thinly sliced
Preparation
Step 1
Using an electric mixer, whip the cream, pudding mix, confectioners’ sugar, and vanilla until stiff peaks form.
Step 2
In a large bowl, place 1 cup of the whipped cream mixture. Cover with one-third of the brownies in a single layer. Top with 4 tablespoons of the raspberry jam, then one-third of the sliced bananas. Repeat with two more layers of each ingredient, ending with sliced bananas. Finish off by topping it all with the remaining whipped cream mixture. Chill in the refrigerator for 30 minutes and up to eight hours before serving.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
