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.
Servings: 12 Servings
Large Mixing Bowls
- 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
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.
- 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 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.
- 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.
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