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BANANA PUDDING TRIFLE

BANANA PUDDING TRIFLE

Ingredients

  • 2 boxes instant banana cream pudding mix (or instant vanilla pudding mix)
  • 4 cups milk
  • 1 pound pound cake (frozen Sara Lee, thawed, or from the bakery)
  • 24 cups mini Nilla wafers (or regular )
  • 1 tub cool whip
  • 2 pounds bananas (peeled and sliced)

Instructions

  1. Whisk together pudding and milk. Refrigerate until set.
  2. Meanwhile, cube pound cake. Reserve about 1/4 cup sliced bananas for top.
  3. 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.
  4. 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. 
  5. Garnish with reserved sliced bananas, and a couple Nilla wafers,
  6. Refrigerate until ready to serve.
  7. 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!
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