Banana Pudding Trifle
This luscious banana pudding trifle has layers of pudding, mixed with bananas and fresh whipped cream. The whole thing is hassle free, ready in 20 minutes, and the perfect no bake dessert.
Ingredients
- 8 ounces cream cheese softened
- 3 cups whole milk
- 5.1 oz. banana cream instant pudding mix
- 8 cups whipped cream 32 oz. whipped and sweetened
- 3 large bananas
- 11 oz. box Nilla wafers
Instructions
- In a mixing bowl, beat softened cream cheese until smooth.
- Slowly begin beating the milk into the cream cheese. Mix in a little milk at a time until mixture is smooth and creamy. As you add more milk, switch to a whisk to mix in the rest to minimize splatter.
- Sprinkle pudding mix over the milk mixture and whisk for several minutes until mixture thickens.
- Fold in 1 cup whipped cream.
- Slice 2 bananas and fold the pieces into the pudding mixture.
- Build the trifle by layering ⅓ of the pudding mixture, ⅓ of the remaining whipped cream, and 1 ½ cups of crushed Nilla wafers per layer. We made three layers each of pudding and whipped cream and two layers of Nilla wafers.
- After the first layer of pudding and whipped cream, place whole Nilla wafers around the perimeter of the trifle bowl if you’d like a decorative look to the trifle. After the second layer of pudding, whipped cream, and cookies, place a circle of banana slices (use the remaining banana) for another decorative touch.
- Layer the third and final portions of pudding and whipped cream.
- Place a couple whole Nilla wafers and some crumbles on top for decoration.
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Notes
Storage:
Cover the trifle dish with plastic wrap or transfer the dessert to an airtight container and refrigerate for 3 days.
Notes:
The slices of banana that are mixed into the pudding will stay fresh for several days when stored in the fridge. For the layer of banana slices around the edges or those on top, I recommend tossing them in a teaspoon of lemon juice to prevent brown spots.
If you don't have a trifle dish, use a large glass bowl, punch bowl, or mixing bowl. You could also make it in a casserole dish, but trifles are the prettiest when you can see all of the layers.
To make whipped cream, beat 32 ounces of heavy cream in a large mixing bowl until soft peaks form. Add ¾ cups of sugar or powdered sugar and continue mixing until stiff peaks form. Do not overmix.
If you plan to serve the trifle the next day, I recommend using the wafers around sides versus the banana slices.
Using room temperature cream cheese and milk will be easier to combine into a smooth mixture.
Nutrition
Calories: 594kcal | Carbohydrates: 69g | Protein: 9g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 557mg | Potassium: 457mg | Fiber: 2g | Sugar: 42g | Vitamin A: 968IU | Vitamin C: 4mg | Calcium: 204mg | Iron: 0.2mg
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