Banana Pudding Trifle Recipes

Steps:

• Prepare a large glass bowl or a trifle bowl.
• In a large bowl beat the vanilla pudding and milk for 2 minutes; add in the condensed milk until smooth.
• Stir in vanilla, then fold in the Cool Whip topping.
• Layer wafers, sliced bananas and pudding mixture in the large glass bowl.
• Chill until serving.

Steps:

• Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
• Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

Steps:

• For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the cream, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken.
• Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool.
• Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated.
• For the vanilla wafers: Preheat the oven to 350 degrees F.
• With an electric hand mixer, beat together the butter and sugar until combined. Next, add the egg, vanilla and baking powder and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated.
• Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake until light brown around the edges, 6 to 7 minutes, rotating the baking sheets halfway through for even cooking. Allow to cool.
• For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy.
• Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of pudding. Refrigerate for 2 to 4 hours before serving.

Steps:

• In a large bowl, beat 1 package cream cheese and 1 can condensed milk until blended. Beat in Kahlua, 1/2 cup milk and chocolate pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, then chocolate graham crackers. Set aside., In another large bowl, beat remaining cream cheese and condensed milk until blended. Beat in the remaining 2 cups milk and the banana pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, vanilla wafers and bananas., Spread chocolate pudding mixture in the bottom of a 6- or 7-qt. trifle bowl or glass bowl. Layer with 1-1/2 cups whipped topping and banana pudding mixture; top with remaining 1-1/2 cups whipped topping. Cover and refrigerate overnight., Garnish with additional wafers, crushed chocolate graham crackers and sliced bananas before serving.

Steps:

• Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
• Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl. Repeat layers. Store covered in refrigerator.

Steps:

• Prepare pudding with milk according to package directions.
• In a glass serving dish (or trifle bowl) layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers.
• Cover and chill in refrigerator 4 hours before serving.

Steps:

• Slice the bananas and set them aside in a mixing bowl. Combine the butter and sugars in a measuring cup and heat in the microwave until soft.
• Beat the mixture until smooth, then heat 1-2 minutes more on high until it bubbles. (Longer will caramelize it, which can also be good.).
• Add the rum (watch for the alcohol to boil off) and mix thoroughly. Pour over the bananas and refrigerate until cool. (Overnight is good.).
• Bake the cake according to package directions. Pan doesn't matter.
• Slice the cake into 1" cubes. (This is easier to do if it's already slightly dry.).
• Mix the lemon juice into the yogurt, stirring thoroughly to get it nice and creamy.
• Cook the bananas in the microwave for a few minutes; they should be soft but not mushy. Pour off and reserve the cooking liquid.
• Assembly time! Layer cake, bananas, and yogurt into a nice glass casserole or bowl. I usually do 2 full sets of layers, with a third layer of cake on top. Pour the reserved cooking liquid on top and top with the remaining yogurt.
• If you've got an extra fresh banana lying around slice it and arrange it on top; sprinkle cinnamon or powdered nuts if you like. Serve chilled.

Steps:

• Prepare pudding and pie filling according to package directions using the 2 cups of milk.
• Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
• Cover and refrigerate until serving time, but no longer than 24 hours.

Steps:

• In a large bowl, beat cream cheese until fluffy. Add in condensed milk , dry pudding mix, cold milk, and vanilla and mix until completely combined and smooth.
• Fold in half of the Cool Whip.
• Line the bottom of a trifle bowl with vanilla wafers.
• Top wafers with a layer of sliced bananas.
• Spread half of pudding mixture on top of bananas.
• Repeat layers with remaining vanilla wafers, sliced bananas, and pudding.
• Spread remaining Cool Whip on top.
• If desired, sprinkle crushed vanilla wafers on top.
• Chill for 2 hours before serving.

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Steps:

• Combine first 3 ingredients in a large heavy saucepan; whisk in milk.
• Bring to a boil over medium heat, whisking constantly.
• Remove from heat.
• Beat egg yolks until thick and pale.
• Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
• Cook, stirring constantly, 1 minute.
• Stir in vanilla.
• Layer one-third of wafers in a 16-cup trifle bowl.
• Combine bourbon and rum; brush over wafers.
• Top with one-third of banana.
• Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar.
• Repeat layers twice.
• Beat cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
• Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar.
• Cover and chill 3 hours.

Steps:

• Whisk milk and pudding together in a large bowl for 2 minutes. Stir in pineapple. Fold in whipped topping.
• Place 1/3 of the pound cake cubes in a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture on top. Line the side of the bowl with sliced strawberries. Place remaining strawberries over the pudding.
• Cover strawberries with 1/3 of the pound cake cubes. Pour 1/3 of the pudding mixture on top. Line the bowl with banana slices this time. Place remaining bananas over the pudding. Cover bananas with remaining pound cake cubes. Spread remaining pudding on top.
• Drizzle chocolate syrup all over the pudding, going in different directions. Sprinkle walnuts over chocolate. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.