Directions

1. Cover dates with hot water in a medium bowl; soak 15 minutes and drain.

 

2. Purée dates and milk in a blender on high until smooth. Makes about 1/2 cup.

 

3. Heat buttery spread in a large skillet over medium-high heat. Add bananas and rum extract; cook 2 minutes or until caramelized, stirring occasionally.

 

4. Divide 1/2 the cake into 4 (8-ounce) glasses and top with 1/2 the banana mixture; drizzle with 1/2 the date mixture. Repeat layers once. Top trifles with whipped topping and almonds. Makes 4 trifles.

Tips & Tricks

Trifles can be covered and refrigerated up to 2 hours in advance.