1 pound pound cake (frozen Sara Lee, thawed, or from the bakery)
2–4 cups mini Nilla wafers (or regular )
1 tub cool whip
2 pounds bananas (peeled and sliced)
Instructions
Whisk together pudding and milk. Refrigerate until set.
Meanwhile, cube pound cake. Reserve about 1/4 cup sliced bananas for top.
In a trifle bowl or similar start layers the trifle in the following order: 1/2 of the cubed pound cake, 1-2 cups Nilla wafers, 1/2 of the sliced bananas, 1/2 of the pudding mix, and half of the cool whip.
Next layer – on top of cool whip add remaining sliced bananas, remaining cubed pound cake, 1-2 cups Nilla wafers, remaining pudding, and top with cool whip.
Garnish with reserved sliced bananas, and a couple Nilla wafers,
Refrigerate until ready to serve.
Can be made 1 day ahead of time.
Notes
Ideas for swaps –
PUDDING: SWITCH OUT BANANA PUDDING FOR VANILLA PUDDING FOR A MILDER BANANA PUDDING FLAVOR
WHIPPED TOPPING: INSTEAD OF COOL WHIP (OR WHIPPED TOPPING) WHIP UP 2 CUPS OF HEAVY WHIPPING CREAM WITH A FEW TABLESPOONS OF SUGAR UNTIL YOU GET STIFF PEAKS AND USE THAT IN PLACE OF COOL WHIP. IT’S SO GOOD!
POUND CAKE: I USE SARA LEE FROZEN POUND CAKE, BUT YOU COULD USE A POUND CAKE FROM THE BAKERY, OR EVEN MAKE YOUR OWN! TASTEFULLY SIMPLE HAS A REALLY GOOD POUND CAKE MIX THAT I LIKE TO USE TOO!