Banana Pudding Trifle
8 months ago

Banana Pudding Trifle

Twin Cities food blogger greens & chocolate does the impossible in this tempting trifle recipe: She makes banana pudding taste even better than it already does.

Everyone loves banana pudding. Who can resist a creamy dessert full of homemade vanilla pudding, whipped cream, bananas and Nilla wafers? I definitely can’t!

For this recipe, I took banana pudding up a few notches by turning it into a trifle with chunks of pound cake layered between the pudding, bananas and whipped cream.

Many banana pudding recipes call for a couple boxes of pudding mix, but I wholeheartedly think it’s worth the extra 12 minutes to make homemade pudding. I promise you, it isn’t difficult and it absolutely makes this trifle over-the-top delicious! The same goes for the homemade whipped cream. Sure, you could use Cool Whip and, believe me, I love Cool Whip in some desserts. But in this case it is so much better with the homemade whipped cream. I did save time with the pound cake, however. A store-bought pound cake will do just fine in this trifle!

Not only is this Banana Pudding Trifle delicious, it’s also a show-stopper in the looks department. A glass trifle bowl works best so you can see all the layers — and show off just how special this dessert is!

This is the perfect dessert for a backyard barbecue or Sunday supper. We shared this dessert with neighbors and family, and it received rave reviews all around. I have to admit … in the end, we regretted sharing so much of it!

10 servings
Preparation time: 25 minutes
Cook time: 15 minutes


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 teaspoon salt

For the Trifle:
3 bananas
Nilla Wafers
Pound Cake (I used Sara Lee frozen pound cake), cut into bite-sized pieces


To make the pudding:

  1. In a large saucepan, add the milk over medium heat.
  2. In a bowl, whisk together the sugar and egg yolks until well combined, about 2 minutes.
  3. Add the sugar-egg yolk mixture, cornstarch and vanilla extract to the milk and whisk well to combine.
  4. Cook until the mixture is bubbling, whisking occasionally so the bottom doesn’t burn.
  5. 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.
  6. Remove from the heat and stir in the butter and vanilla, mixing until the butter has melted.
  7. Let the pudding cool for 30 to 60 minutes.

To make the whipped cream:

  1. Add the heavy whipping cream, powdered sugar, vanilla and salt to a large mixing bowl.
  2. 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.

To assemble:

  1. In a medium to large trifle bowl, add 1½ cups of the pudding, spreading it evenly across the bottom of the bowl.
  2. Layer with slices of one banana.
  3. 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.
  4. Sprinkle with crushed Nilla Wafers and additional sliced bananas.
  5. Refrigerate until ready to serve.