Today's recipe is a twist on a classic Southern banana pudding. The flavors are traditional, only with a hint of bourbon for pizazz. It's the presentation that's updated. Turning a pudding into a trifle is like taking a plain Jane and putting her in a debutante dress. Everything shines brighter in buttons and bows.

A classic glass trifle dish lets the lovely alternating layers of vanilla wafers, pudding and bananas show through but any clear glass dish will do. Add banana slices and dollops of cream for a last-minute garnish. It tastes as good as it looks.

Banana pudding is woven into our heritage growing up in the South, and it's popular still. Our version is the no-bake, cold variety, so the assembly is a snap, and the ingredients are easy to keep on hand for effortless summer entertaining.

Beverly Mills and Alicia Ross' latest book is Cheap. Fast. Good! Their website is desperationdinners.com.

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