
Banana Pudding Trifle
Servings:*
10 servingsIngredients
- For the Vanilla Pudding:
- 5 cups milk
- 2 cups granulated sugar
- 6 egg yolks
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- For the Whipped Cream:
- 4 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoons salt
- For the Trifle:
- 3 bananas
- Nilla Wafers
- Pound Cake (I used Sara Lee frozen pound cake), cut into bite-sized pieces
Directions
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In a large saucepan, add the milk over medium heat.
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In a bowl, whisk together the sugar and egg yolks until well combined, about 2 minutes.
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Add the sugar-egg yolk mixture, cornstarch and vanilla extract to the milk and whisk well to combine.
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Cook until the mixture is bubbling, whisking occasionally so the bottom doesn’t burn.
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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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Remove from the heat and stir in the butter and vanilla, mixing until the butter has melted.
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Let the pudding cool for 30 to 60 minutes.
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Add the heavy whipping cream, powdered sugar, vanilla and salt to a large mixing bowl.
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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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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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Layer with slices of one banana.
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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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Sprinkle with crushed Nilla Wafers and additional sliced bananas.
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Refrigerate until ready to serve.