Banana Pudding Trifle

23 03 2015

I served this trifle at a dinner party this weekend and it was a nice success! It’s easy enough to whip up for a backyard party, but pretty enough to serve at the end of a nice Sunday supper too! Make it easier on yourself my doing the pudding and the whipped cream a day ahead, then on the day you’re serving, simply slice the bananas and assemble.

Banana Pudding Trifle

The following makes one large trifle, about 14-16 servings (adapted from Cuisine at Home):

  • 2 boxes instant banana cream pudding
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1/2 cup cream of coconut
  • 1/2 cup shredded coconut, toasted
  • 3 large bananas, sliced
  • 1 box vanilla wafers

Whisk pudding mix and milk in a large bowl according to the package directions. Chill covered, following package directions, or overnight.

For the whipped cream, beat the heavy cream and the cream of coconut with a mixer on medium speed until soft peaks form.

To build the trifle, assemble a layer of banana slices on the bottom of a trifle or large glass bowl. Top bananas with a layer of pudding, then a layer of wafers, then a layer of whipped cream. Repeat layering until you run out of ingredients, or fill the bowl, finishing with a layer of whipped cream. Top with shredded coconut and add a ring of wafers if you’d like to finish decorating (as shown above).

You’ll want to assemble the trifle at least a few hours before serving. Store covered in the fridge until ready to serve.

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