EXTRAVAGANZA BANANA PUDDING TRIFLE

With Caramel Sauce, Banana Crunch and Brown Butter Honeyed Sugar Cookies

INGREDIENTS

For Banana Pudding

• Basic whipped cream

(See recipe)

• 1 (14-oz) can sweetened condensed milk

• 1 (8-oz) package cream cheese, softened

• 2 cups milk

• 1 (5-oz) box instant French vanilla pudding mix

• 1 (5-oz) box Godiva White Chocolate Pudding mix

• 6 to 8 bananas, sliced

• Small jar of caramel sauce

For Brown butter Sugar Honey Cookies

• 14 tablespoons unsalted butter (1 3/4 sticks)

• 1/4 cup sugar

• 2 cups packed dark brown sugar

• 2 cups flour , plus 2 tablespoons

• 1/2 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/2 teaspoon salt

• 2 large egg whites

• 1 large egg yolk

• 1 tablespoon vanilla extract

• 1/4 teaspoon salt

• 1/4 cup Honey

For Banana Crunch

• 1 (5-oz) box Banana Pudding Mix

• 4 tablespoons unsalted butter

• 1/4 all-purpose flour

INSTRUCTIONS

1. Prepare whipped cream per recipe and chill. Bake cookies and banana crunch prior to starting.

2. Line the bottom of a 13x9x2-inch dish or trifle bowl with cookies and layer bananas on top.

3. In a bowl, combine the milk and pudding mixes and blend well using a handheld electric mixer.

4. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

5. Fold the whipped cream into the cream cheese mixture.

6. Add the cream cheese mixture to the pudding mixture and stir until well blended.

7. Pour 1/3 of the mixture over the cookies and bananas

8. Sprinkle banana crunch and Caramel sauce.

9. Repeat layering steps for 2 or 3 total layers

10. Cover last laYer with remaining pudding.

11. Garnish with strawberries.

12. Refrigerate until ready to serve.

For the Cookies

1. Place the butter in a small sauce pot over medium heat. Watch the butter as it melts and simmers, stirring occasionally. Once the butter particles in the bottom of the pot have turned medium brown, and the butter is light brown, turn off the heat. It should smell nutty, not burnt. Place the butter in the refrigerator until in has solidified again.

2. Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.

3. Scrape the firm brown butter into the bowl of an electric stand mixer. Make sure to scrape in all the dark particles...They add a lot of flavor!

4. Add the brown sugar and beat the mixture on high until light and fluffy, about 5 minutes.

5. Scrape the bowl and set the mixer of low. Beat in the eggs, vanilla extract, baking powder, and salt. Once well-combined, slowly add in the flour. Turn the mixer off when the mixture looks smooth.

6. Place the granulated sugar in a small bowl. Use a 1 1/2-tablespoon cookie scoop to portion out the cookie dough. Roll the scoops into balls, then roll each ball in the granulated sugar to coat.

7. Place the cookies two inches apart on the baking sheets. Use the bottom of a drinking glass to press to dough balls into flat 1/2-inch disks.

8. Drizzle each cookie with honey.

9. Bake for 8-10 minutes. The cookies should look golden around the edges, but a little under-baked in the center. Cool on the baking sheets.

For the Banana Crunch

1. Preheat oven to 350.

2. Place Pudding mix, butter, and flour in a medium bowl.

3. Using a for incorporate ingredients until a crumbly mixture forms.

4. Spread crumble onto a parchment lined cookie sheet.

5. Bake for 8-10 minutes checking occasionally and watching to be sure the crumble does not burn.