Banana Pudding Trifle
July 15, 2024
Twin Cities food blogger greens & chocolate does the impossible in this tempting trifle recipe: She makes banana pudding taste even better than it already does.
Everyone loves banana pudding. Who can resist a creamy dessert full of homemade vanilla pudding, whipped cream, bananas and Nilla wafers? I definitely can’t!
For this recipe, I took banana pudding up a few notches by turning it into a trifle with chunks of pound cake layered between the pudding, bananas and whipped cream.
Many banana pudding recipes call for a couple boxes of pudding mix, but I wholeheartedly think it’s worth the extra 12 minutes to make homemade pudding. I promise you, it isn’t difficult and it absolutely makes this trifle over-the-top delicious! The same goes for the homemade whipped cream. Sure, you could use Cool Whip and, believe me, I love Cool Whip in some desserts. But in this case it is so much better with the homemade whipped cream. I did save time with the pound cake, however. A store-bought pound cake will do just fine in this trifle!
Not only is this Banana Pudding Trifle delicious, it’s also a show-stopper in the looks department. A glass trifle bowl works best so you can see all the layers — and show off just how special this dessert is!
This is the perfect dessert for a backyard barbecue or Sunday supper. We shared this dessert with neighbors and family, and it received rave reviews all around. I have to admit … in the end, we regretted sharing so much of it!
SERVINGS
10
PREP TIME
25 min
COOK TIME
15 min
Ingredients
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3bananas
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Nilla Wafers
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Pound Cake (I used Sara Lee frozen pound cake), cut into bite-sized pieces
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4cups heavy whipping cream
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1/2cup powdered sugar
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1teaspoon pure vanilla extract
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1/2teaspoon salt
For the vanilla pudding:
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5cups milk
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2cups granulated sugar
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6egg yolks
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6tablespoons cornstarch
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1teaspoon salt
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3tablespoons unsalted butter
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1tablespoon pure vanilla extract
Directions
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1
To make the pudding: In a large saucepan, add the milk over medium heat.
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2
In a bowl, whisk together the sugar and egg yolks until well combined, about 2 minutes.
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3
Add the sugar-egg yolk mixture, cornstarch and vanilla extract to the milk and whisk well to combine.
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4
Cook until the mixture is bubbling, whisking occasionally so the bottom doesn’t burn.
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5
Once the mixture is bubbling, cook for another 1 to 2 minutes, until the mixture thickens. Note: It will thicken up more as it cools.
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6
Remove from the heat and stir in the butter and vanilla, mixing until the butter has melted.
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7
Let the pudding cool for 30 to 60 minutes.
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8
To make the whipped cream: Add the heavy whipping cream, powdered sugar, vanilla and salt to a large mixing bowl.
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9
Beat the cream with an electric mixer until stiff peaks form. You will know they are stiff peaks when you remove the mixer blade and the whipped cream forms a peak that stands up straight and does not curl.
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10
To assemble: In a medium to large trifle bowl, add 1½ cups of the pudding, spreading it evenly across the bottom of the bowl.
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11
Layer with slices of one banana.
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12
Top the banana slices with ½ of the pound cake chunks, followed by 2 cups of whipped cream, Nilla wafers, the remaining pudding, slices of one banana, the remaining pound cake chunks and the remaining whipped cream.
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13
Sprinkle with crushed Nilla Wafers and additional sliced bananas.
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14
Refrigerate until ready to serve.