Banana Pudding Trifle

This simple southern dish is a showstopper dessert perfect for picnics or gatherings that is made in under 30 minutes. With layers of bananas, mixed in with pudding topped with homemade whipped cream and vanilla wafers, this Banana Pudding Trifle is a must-make dessert.

Banana pudding trifle layered with vanilla wafers and bananas.

Why this Recipe Works

No summer picnic or potluck is complete without banana pudding and this beautifully layered trifle has both fresh bananas and vanilla wafers to achieve that beautiful appearance. Since this is a no-bake recipe the bananas remain picture perfect and won’t brown, which is why it’s often referred to as picnic banana pudding.

Whether it’s summer or you just want something simple this dessert is quick and easy to prepare. This recipe is made with instant pudding, so no cooking is involved. With just a small amount of necessary chilling (5 minutes) this pudding is made in under 30 minutes.

Perfect for potlucks and picnics. This classic dessert is rich and creamy with layers of fluffy pudding and crunchy wafer cookies. Topped with a sweetened homemade whipped cream this dessert is just as beautiful as it is delicious. If you’re making Fried Chicken then serving banana pudding is a must!

Similar to ambrosia, banana pudding started to show up around the 19th century when exotic ingredients such as mandarin oranges, coconut, and of course bananas became more readily available as well as affordable. There are some similarities between English trifle and banana pudding and chefs began to place the still exotic fruit into fancier dishes such as this custard-style dessert.

Ingredients You’ll Need

The ingredients in this delicious and decadent no-bake banana pudding are packed or quick-cooking kind. There are no secret or obscure ingredients and no cooking, just the best good old-fashioned recipe.

Banana pudding trifle ingredients in different sized bowls.
  • Whole Milk: The milk in this recipe is used to make the pudding, which is why I recommend using whole milk. It will make the pudding much creamier and thicker.
  • Instant Vanilla Pudding Mix: You will need a 5.1-ounce box of instant vanilla pudding mix.  
  • Sweetened Condensed Milk: this canned milk is key for adding a delicious creamy sweetness to the recipe and also a thickness to the consistency.
  • Heavy Cream: you will need heavy cream to make the homemade whipped cream that is layered into the trifle as well as folding into the pudding mixture. Both heavy cream and heavy whipping cream will work.
  • Bananas: for this recipe, you will only need 4 bananas, more if you’d liked banana pudding with bananas mixed in.

Ingredient Swaps

  • Pudding Mix: for this recipe, I use vanilla pudding mix, but you can also use banana pudding or cheesecake pudding for a more varied or intense flavor.
  • Heavy Cream (plus sugar and vanilla): this recipe uses a homemade whipped cream for an extra creamy and homemade taste; however, you can swap it out for Cool Whip if you’d prefer to make this recipe even easier.
  • Vanilla Extract: using vanilla extract will heighten the flavor of the vanilla pudding, however, you could also use rum extract, almond extract, or other nutty flavors such as hazelnut extract or even a banana extract.
  • Vanilla Wafers: whenever I make this recipe, I always use the Nabisco Nilla wafers, but you can also use sliced pound cake, ladyfingers, or even chessmen cookies to layer in the trifle. For even more varied layers use a combination.

Step-by-Step Instructions

These instructions show you how to prepare as well as how to layer banana pudding trifle. It’s easy to make and assemble and you can even layer in additional add-ins like chessmen cookies or pound cake.

Banana pudding trifle process steps 1 and 2.
  • Make the pudding. Vigorously whisk the instant pudding, milk, and sweetened condensed milk until no lumps remain. Place it in the refrigerator to firm slightly for 5 minutes (it doesn’t need to be completely firm).
  • Whip the cream. Using an electric mixer fitted with the whisk attachment or a handheld mixer beat the heavy cream and vanilla until stiff peaks begin to form. Separate 1/3 of the whipped cream and set it aside.
Banana pudding process steps 3 and 4.
  • Combine the whipped cream and pudding. Using a rubber spatula fold the remaining 2/3 of the whipped cream into the pudding until combined.
  • Arrange the trifle layers. Begin by layering the bottom of the trifle dish with vanilla wafers followed by ¼ of the pudding mixture. Top with the sliced banana and then repeat the layers until you reach the top of the trifle.
Banana pudding process step 5.
  • Make the topping. Stir 1 tablespoon of sugar into the remaining 1/3 of the whipped cream and spread it on top of the trifle. Add additional vanilla wafers or crumble some on top.
  • Chill. Place the trifle into the refrigerator to chill for about 3 hours so the pudding and layers become firm.

Recipe Notes and Expert Tips

  • Want to make this easy recipe even easier? Swap the heavy cream, vanilla, and sugar for 16 ounces of Cool Whip instead. You’ll skip making the whipped cream, which will save a small amount of time and make it easier.
  • To create the trifle layers like the ones in the pictures place 1 layer of vanilla wafers and 1 layer of banana slices on their sides and slightly nestle it into the pudding and lay it against the side of the dish.
  • To avoid mushy wafers place them on the top of the trifle only or pulse them in a food processor and sprinkle it on top. If layered in the trifle the wafers will get mushy after about 4 days, so if you plan on eating it immediately this won’t be a problem.
  • To make this a banana pudding with bananas mixed in add 2 to 3 bananas to the recipe, slice them and stir them into the pudding before layering it into the trifle or dish.
  • It’s important to chill the banana pudding for 3 hours before serving it. This chills the dish throughout as well as creates an extra firm pudding.
  • Use instant pudding. This recipe is made with instant pudding. When purchasing the pudding packet make sure it says instant. Regular pudding needs to be heated and then cooled to firm up, because of this it creates a runnier pudding than instant does.
  • Use homemade whipped cream for a richer taste. This recipe details how to make your own whipped cream using heavy cream, which is also spread on top of the trifle. You can use Cool Whip; however, it will create a less dense and fluffier version of pudding.
  • To keep the bananas from browning choose barely ripe bananas and brush them with water or club soda to slow the process of oxidation.
Best banana pudding layered in a mason jar with a spoon.

Storing Information

Since this recipe is made using heavy cream and milk it does require it to be stored in the refrigerator. If yours is large enough you can cover the top of the trifle dish with plastic wrap or you can transfer it to a storage container with an air-tight lid.

If stored in an air-tight container in the fridge this recipe will last for up to 4 days. Any longer and the wafers will become mushy. I highly recommend eating it the second it’s ready.

Freezing Information

Yes. This recipe freezes best when it’s fresh. Before using the bananas, slice them and then dip them into a bowl of lemon juice or club soda. This helps keep them from turning brown while it freezes.

Make the pudding according to the recipe and instead of layering it in the trifle dish place it in a freezer-safe container. Cover the container with plastic wrap before placing the lid on top. Banana pudding will only last for 1 to 2 weeks in the freezer because of the delicate ingredients.

Frequently Asked Questions

Can this recipe be made ahead?

Yes. In fact, I recommend making it the day before you plan on serving it to allow the layers to set. Don’t prepare it more than 2 days ahead though because the bananas will begin to lose moisture and potentially turn brown.

Can I use Cool Whip?

Yes. To make this recipe with Cool Whip instead of homemade whipped cream purchase the 16-ounce Cool Whip container. Fold 2/3 into the pudding mixture and place the remaining 1/3 on top of the trifle.

How do I make individual servings?

Since this recipe makes a substantial amount of banana pudding you can just as easily scoop out the layers into small glass jars for individual servings.

If you made this Banana Pudding Trifle I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!

Banana pudding trifle topped with vanilla wafers and whipped cream.

Banana Pudding Trifle

This simple southern dish is a showstopper dessert perfect for picnics or gatherings. With layers of bananas, mixed in with pudding topped with homemade whipped cream and vanilla wafers, this Banana Pudding Triffle is a must-make dessert.
4.90 from 19 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Chill Time: 5 minutes
Total Time: 30 minutes
Servings: 12 Servings
Calories: 263kcal
Author: Aimee Mars

Equipment

  • Large Mixing Bowls
  • Electric Mixer
  • Rubber Spatula
  • Trifle Bowl

Ingredients

  • 1⅓ cup Whole Milk
  • 1 5.1 ounce Package Instant Vanilla Pudding Mix
  • 1 14 ounce can Sweetened Condensed Milk
  • 3 cups Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 12 ounce box Vanilla Wafers
  • 4 Bananas sliced
  • 1 tablespoons Sugar

Instructions

  • In a large mixing bowl, whisk the milk, vanilla pudding mix, and sweetened condensed milk until the contents are smooth and all the lumps are gone. Refridgerate for a minimum of 5 minutes until set.
  • Using an electric mixer or a handheld mixer, beat the heavy cream and vanilla together until stiff peaks form. Place 1/3 of the mixture into a separate bowl and set aside for later. Gently fold the remaining whipped cream into the pudding mixture until it's completely folded in.
  • Begin to arrange the trifle by placing a later of the vanilla wafers on the bottom of the dish. Top the wafers with 1/3 of the pudding mixture and then cover with another layer of vanilla wafers. To get a nice side later stand some of the cookies up against the side of the dish. Place a layer of sliced bananas next.
  • Continue to layer the pudding, vanilla wafers, and bananas until the top of the trifle is reached. You may also want to stand some bananas up on the side similar to the wafers.
  • Stir in 1 tablespoon of sugar to the last 1/3 of whipped cream. Use a spatula to spread on top of the trifle and top with some crumbled wafers for added appeal.
  • Place the trifle in the refrigerator for 3 hours or overnight to firm and set.

Notes

  • Want to make this easy recipe even easier? Swap the heavy cream, vanilla, and sugar for 16 ounces of Cool Whip instead. You’ll skip making the whipped cream, which will save a small amount of time and make it easier.
  • To create the trifle layers like the ones in the pictures place 1 layer of vanilla wafers and 1 layer of banana slices on their sides and slightly nestle it into the pudding and lay it against the side of the dish.
  • To avoid mushy wafers place them on the top of the trifle only or pulse them in a food processor and sprinkle it on top. If layered in the trifle the wafers will get mushy after about 4 days, so if you plan on eating it immediately this won’t be a problem.
  • To make this a banana pudding with bananas mixed in add 2 to 3 bananas to the recipe, slice them, and stir them into the pudding before layering it into the trifle or dish.
  • It’s important to chill the banana pudding for 3 hours before serving it. This chills the dish throughout as well as creates an extra firm pudding.
  • Use instant pudding. This recipe is made with instant pudding. When purchasing the pudding packet make sure it says instant. Regular pudding needs to be heated and then cooled to firm up, because of this it creates a runnier pudding than instant does.
  • Use homemade whipped cream for a richer taste. This recipe details how to make your own whipped cream using heavy cream, which is also spread on top of the trifle. You can use Cool Whip; however, it will create a less dense and fluffier version of pudding.
  • To keep the bananas from browning choose barely ripe bananas and brush them with water or club soda to slow the process of oxidation.
  • To get the layered look with the wafers and bananas standing up you will need an extra banana or two and potentially more vanilla wafers depending on how large your trifle dish is.
 
To store: cover with plastic wrap or transfer to an air-tight container and keep in the refrigerator for up to 4 days. The bananas will begin to brown after about 48 hours, but the dessert is still just as delicious.

Nutrition

Serving: 1cup | Calories: 263kcal | Carbohydrates: 13g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 36mg | Potassium: 221mg | Fiber: 1g | Sugar: 7g | Vitamin A: 944IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

Sharing Is Caring!


About The Author

Aimee

I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.

LEARN MORE