Muesli & Banana Pudding Trifle

I'm leaving in an hour to get on a plane to Belgium and I haven't finished packing nor am I entirely sure where my passport is. Instead I'm gonna just keep on blah-blah-blogging until the last possible second because, I thrive on deadlines and really there are only so many places you can put a passport in a small New York City apartment, so it's fiiiine.

Also my mom is here watching the dogs while we're away. I just taught her how to use the Amazon Fire Stick and she excitedly decided to begin a binge of Gilmore Girls. Turns out the timing of this Eurotrip may have been very poorly planned. Stars Hollow beckons.

Just kidding; I am very excited to visit the land o' beer and chocolate. I plan on sitting in cafés and attempting to speak French here and there while sipping milky coffees. Dan has work stuff, so I get to explore on my own, which I love.

In terms of kitchen news, I have been putting unsweetened coconut flakes on everything lately. I know it's not some cool ingredient no one knows about it, but something about they way you can sink your teeth into a flake really turns me on recently. I toasted a ton and used it to top a tasty banana pudding trifle and I put a big handful in the muesli that I concocted using Try The World's Holiday box. Yet again, love these folks and loved the stuff in their holiday box--from Finnish dried berries to fancy Canadian truffles. There's still time to order one for yourself or a loved one!

Banana Pudding Trifle

• 1 packet vanilla Jello Pudding mix
• 1 14-oz can sweetened condensed milk
• 1 cup water
• 1/2 cup whole milk
• 3 cups heavy cream
• 1 box vanilla wafers
• 5 ultra-ripe bananas
• 1 cup unsweetened coconut flakes

Cooking Directions

1. The night before serving, mix together pudding mix, condensed milk, water and whole milk in medium sauce pan. Cook over medium heat to firm up. When thick, pour into a large bowl, cover with plastic wrap touching the surface of the pudding and refrigerate until firm.
2. The next day, whip heavy cream until soft peaks form. Fold whipped cream into pudding, being careful not to press air out of cream.
3. Begin to create the trifle. Peel bananas and slice. Layer vanilla wafers into a trifle dish, cover with pudding mixture, add in a layer of bananas and repeat until all ingredients are layered in! Refrigerate.
4. 10 minutes before serving, lay coconut onto a baking sheet. Heat oven to 400 degrees and put baking sheet into oven. Toast coconut for 5 minutes, remove and top trifle with flakes.
5. Serve (for breakfast, if you're nasty).

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