Banana Pudding Trifle
Why I Love This Recipe
A family favorite...
--Kim H.
--Austin, TX
Ingredients You'll Need
2 (3.4 ounce) boxes instant French vanilla pudding
2 1/2 cups cold lowfat milk
16 ounces heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3 less fat cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 box Nilla Wafers
6 to 8 ripe bananas, sliced
Directions
In a large bowl, using an electric mixer, beat together the instant pudding and the milk until well combined. Set aside to thicken. In another bowl, beat the cream until medium to stiff peaks form. Mix in the powdered sugar and vanilla into the whipped cream. In a third bowl, add the softened cream cheese and the sweetened condensed milk and beat until well combined. Fold 2/3 of the whipped cream into the cream cheese/sweetened condensed milk mixture. Then, fold that mixture into the pudding and stir until well combined.
Line the bottom of a trifle dish with some of the cookies. Top with sliced bananas and then 1/3 of the pudding mixture. Add another layer of cookies topped with bananas and then another 1/3 of the pudding mixture. Add a third layer of cookies topped with bananas and then the final 1/3 of the pudding mixture. Add one last layer of cookies, topped with banana slices. Top with remaining whipped cream and a few slices of banana and cookies for garnish. Refrigerate for at least a few hours (or overnight) before serving.
Layering should look like this (when looking at the dish):
Whipped Cream
Bananas
Cookies
1/3 of Pudding
Bananas
Cookies
1/3 of Pudding
Bananas
Cookies
1/3 of Pudding
Bananas
Cookies
