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Oct 27, 2009

Banana Split Trifle

Banana Split Trifle

30 to 40 vanilla wafers
1 small box instant vanilla pudding
3 bananas, sliced
Chocolate syrup
1 large box instant chocolate pudding
1 regular size can crushed or tidbit pineapple
1 container whipped topping
1 jar maraschino cherries, drained
Chopped nuts (optional)

Set out a glass or see-through bowl, as straight-sided as you can get it. Put a layer of vanilla wafers along the bottom and half-way up the sides.

Mix the vanilla pudding according to directions on the box and let sit for 30 seconds to help it set. Pour the pudding over the wafers.

Slice 2 bananas and layer the slices over the vanilla pudding. Drizzle the chocolate syrup over the bananas.

Drain the can of pineapple, and pour over the chocolate syrup.

Mix the chocolate pudding according to the directions and let sit for 30 seconds. Pour over the pineapple. Top with whipped topping. Cover the bowl with plastic wrap so that the topping doesn't get a "skin" over it and refrigerate for about 1 to 2 hours.

Take out and remove the plastic wrap when ready to serve. Add the cherries and the chopped nuts to the top of the whipped topping. Serve immediately

Black Truffles

Black truffles are earthier and woodsier than white ones.
They're moist and supple, and are meant to accompany the flavor of stews and game birds. Possibly the ideal way to use them is to slip them under the skin of a duck or goose (or even a Cornish hen) before roasting. Instead of shaving them, as you do white truffles, slice them before using them. However, for use in stews, they can be shaved as well. Both black and white truffles are sometimes available in powder form, which is good for year-round use in the kitchen