Banana Cream Trifle

My great aunt made legendary banana cream pies for every family gathering growing up, and this recipe brings back all of those memories. Inspired by Magnolia Bakery’s famous banana pudding, this version is creamy, nostalgic, incredibly easy to make, and somehow even better after sitting overnight in the refrigerator.

INGREDIENTS

1 box Nilla Wafers

1 (3.4 oz) box instant vanilla pudding mix

1 (14 oz) can sweetened condensed milk

1½ cups cold water

3 cups heavy whipping cream

1 teaspoon vanilla extract

Pinch of salt

4–5 bananas, sliced

1 package Walker’s shortbread cookies, crushed


Step 1: In a large bowl, whisk together the instant vanilla pudding mix, sweetened condensed milk, and cold water until smooth. Refrigerate for 2 hours.

Step 2: In a separate bowl, whip the heavy cream with vanilla extract and a pinch of salt until soft peaks form.

Step 3: Gently fold the chilled pudding mixture into the whipped cream mixture.

Step 4: In a trifle dish or baking dish, layer Nilla wafers along the bottom.

Step 5: Add sliced bananas over the wafers.

Step 6: Spread a layer of pudding mixture over the bananas.

Step 7: Repeat layers until the dish is filled.

Step 8: Crush Walker’s shortbread cookies and sprinkle generously over the top.

Step 9: Refrigerate for several hours or overnight before serving.