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Yield:
16 Servings
Ingredients:
Instructions:
Instructions: Cover remaining caramel syrup; store at room temperature.
Halve additional berries. Slice additional bananas. Arrange fruit atop trifle, leaving 1-inch plain border at edge. Brush fruit with enough caramel syrup to glaze. Spoon cream into pastry bag fitted with medium star tip. Pipe cream around fruit. Garnish with mint, if desired. Email this Recipe:
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