Banana Pudding Trifle | Recipe

A classic Southern pudding dessert recipe featuring homemade vanilla pudding and whipped cream, Nilla Wafer cookies and bananas.

I don’t know about your family, but when mine gets together, there is typically an outrageous amount of food, and desserts are never in short supply. It’s like the women in my family just can’t contain themselves, and pies, cakes, and cookies flood the tables. See? I come by it honestly.

At any given occasion, we could make a meal of the sugary stuff alone. I’m not saying it would be a healthy meal, I’m just saying there’s always more than enough to go around, and inevitably a whole pie or cake will go almost untouched. Heartbreaker.

I imagine a dessert overload is not too far out of the ordinary for most potluck Southern gatherings. So how do you make your dessert stand out amongst the rest? How do you keep your dessert from being…well, deserted? Cause, let’s face it: When it comes to potluck desserts, us ladies are on the hunt for a Real Deal Holyfield show-stopper. A dessert that’ll bring the house down and have guests ranting and raving over our sweet, sweet success.

Dear friends, your solution lies within the many layers of the lovely trifle.

A trifle is a layered dessert typically consisting of pudding, some sort of cake and whipped cream. They are moist, decadent and absolutely beautiful.

My Banana Pudding Trifle begins with a creamy, decadent homemade vanilla pudding and layers of fresh sliced bananas. America’s beloved Nilla Wafers™ are comfortably nestled amongst beds of pudding, while thick, luscious whipped cream cascades across the top.

It’s cool, it’s satisfying and it could not be more appropriate for both spring and summertime entertaining. This Southern trifle is guaranteed to get your dessert the attention it deserves. However, I must warn you: You may find yourself amidst a classic Catch 22, wishing you were leaving with just a little bit more to take home. Please, enjoy.

4.34 from 3 votes

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Banana Pudding Trifle | Recipe

Prep Time

40 mins

Pudding Chill Time

7 hrs

Total Time

40 mins

 

A classic Southern pudding dessert recipe featuring homemade vanilla pudding and whipped cream, Nilla Wafer cookies and bananas.

Course: Dessert

Cuisine: American

Servings: 10 Servings

Author: Kelly Anthony

Ingredients

For the Homemade Vanilla Pudding:

• 6 tablespoons cornstarch
• 3/4 teaspoon fine sea salt separated
• 5 cups whole milk
• 8 large egg yolks
• 2 cups granulated sugar
• 3 tablespoons unsalted butter room temperature
• 1 1/2 teaspoon pure vanilla extract

For the Whipped Cream:

• 4 cups cold heavy whipping cream
• 1/2 cup + 2 tablespoons confectioners (powdered) sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

For the Trifle:

• 4 - 4 1/2 cups homemade vanilla pudding
• 2-3 bananas, cut at a 1/4” bias
• 4 cups homemade whipped cream
• 8-10 ounces Nilla Wafers™

Instructions

For the Vanilla Pudding:

1. In a small bowl, whisk together cornstarch and fine sea salt. Set aside until ready to use.

2. In a large sauce pan, warm the milk over medium heat. Do not allow to simmer. Remove from the heat once warmed and set aside.

3. Combine egg yolks and sugar in the bowl of a stand mixer fitted with a paddle attachment. If you don't have a stand mixer, use a large mixing bowl and a handheld mixer. Beat on medium-high speed until pale yellow and thickened, 3-5 minutes.

4. Sprinkle in cornstarch mixture and mix until absorbed. Then, mixing on low, stream in the warmed milk. Remove from the stand mixer, and scrape down the sides of the bowl, and whisk to combine thoroughly. Pour the contents of the bowl back into the saucepan.

5. 
   

6. Transfer to the stovetop and place over medium heat, slowly stirring, occasionally, for about 8-10 minutes or until the mixture reaches a simmer. Reduce the heat to medium-low, and simmer for about 2-3 minutes, until thickened. 

7. Remove from the heat and stir in the butter until melted, followed by the vanilla extract. Refrigerate for 4-5 hours, or until chilled through. The pudding can be made up to 2 days in advance and refrigerated until ready to use.

For the Whipped Cream:

1. For the whipped cream, combine cream, confectioners sugar, 1 teaspoon vanilla extract and a 1/4 teaspoon sea salt in the clean bowl of a stand mixer fitted with the whisk attachment. Alternatively, use a large mixing bowl and a handheld mixer. 

2. Begin beating on low speed until the mixture has just slightly thickened, then crank up the speed to medium-high. Beat for 2-4 minutes, until stiff peaks have formed. Refrigerate until ready to use.

For the Trifle:

1. To assemble the trifle, in a standard-sized trifle bowl, add a layer of vanilla pudding (about 3/4 cup) and spread using an offset spatula or the back of a large spoon. Add a single layer of bananas across the pudding, followed by another layer of pudding. Place Nilla Wafers ™ atop and add one more layer of pudding. Top with 2 cups of the whipped cream. Repeat this exact process once more. 

   NOTE: Both additions will go like this: Pudding, bananas, pudding, wafer cookies, pudding, and lastly, whipped cream.

2. Place trifle in the refrigerator and allow to chill at least 2 hours before serving.

Recipe Notes

You must allow the pudding at least 4-5 hours to completely cool. DO NOT combine warm pudding and cold whipped cream in the same serving vessel. 

 

Pudding will be gritty if cooked over too high of a heat setting. Do not be tempted to raise the heat above medium to reach a simmer more quickly.