This Banana Pudding Trifle is easy and delicious! Banana trifle recipes are perfect for any time of year and everybody will love this one!
Banana Trifle
Trifles are one of my favorite recipes to make for a family gathering and this Banana Pudding Trifle is fantastic! I’ve made this easy recipe for countless parties and it is always a hit.
With layers of fresh bananas, upon layers of Nilla Wafer cookies, combined with layers of pudding, this no-bake banana pudding trifle will easily become one of your favorite desserts.
My daughter likes to help make our banana cream trifle by cutting the bananas and the pound cake, and then we stack everything together. It’s been a great way to encourage her in the kitchen! There is no electric mixer or oven involved and she really enjoys putting the layered banana pudding trifle together. Plus, the whole thing takes less than half an hour.
Always vegetarian, this beautiful dessert is the best banana pudding recipe I’ve ever tasted. Since bananas aren’t ever completely out of season and you can have the rest of the ingredients on hand for if you need an easy dessert, you can keep this in your back pocket.
The perfect dessert to serve at the holidays, a baby shower, or during the summer months, this is one of those banana desserts that everyone will gush over.
Banana Trifle Recipe
How To Make:
Ingredients: 2 boxes banana cream instant pudding 3.4 oz each 8 oz tub Cool Whip 5 ripe bananas 4 cups cold milk 1 pound cake 10.75oz (I use Sara Lee frozen) 1 can whipped cream (I used Reddi Wip) 25 Nilla Wafers
Directions:
In a large mixing bowl, use a whisk to mix both boxes of your instant pudding with 4 cups of milk (Double check this with the banana pudding recipe on the box!). Set the bowl in the fridge for 5 minutes to allow your luscious banana pudding to soft set.
Next, remove the pudding from the fridge, mix in your whipped topping, and set the large bowl back in the fridge for another 5 minutes.
While this is setting, cover the bottom of your glass trifle bowl with Nilla Wafers.
Slice your fresh bananas and set most of them aside. Start by placing some sliced bananas around the sides of your large trifle bowl. Try to choose the banana slices without brown spots.
Pour half of your pudding mixture on top of your vanilla wafer cookies and slices of banana, in the trifle dish. Add a layer of bananas on top of the pudding.
Next, cut your pound cake twice lengthwise (so that you have three long pieces) and eight times width-wise (so you have approximately 27 pieces).
Start placing your pound cake cubes along the sides of your trifle dish and then fill the center (using approximately 13 or 14 pieces total).
Add your remaining pudding, being sure to scrape the sides and bottom of the bowl. Add another layer of banana slices on top of your pudding layer and then another layer of pound cake in the same pattern as your first few layers.
Fill the center with whipped cream and fill the spaces in between your top layer of pound cake with more whipped cream. In the center, on the top of the trifle, add a few vanilla wafers and a banana slice. Feel free to sprinkle some crushed vanilla wafers over the top if you should choose and serve.
*Pro tip – save the whipped cream until the last minute before serving or it will start to melt. If you are bringing the trifle with you to a gathering, bring the whipped cream with you and apply it when you get there!
Store any leftovers in an airtight container for up to 3 days. If you’d prefer, you can also refrigerate the trifle bowl with any leftovers and a thick layer of plastic wrap on top. This delicious recipe tastes just as good the next day!
Can I Replace The Nilla Wafers In This Banana Pudding Trifle Recipe?
Nilla Wafers should always be your first choice for this quick dessert, but you can easily substitute graham crackers in a pinch. This is one of those dessert recipes that you can play with a bit, but you’ll want to keep to the easy list of ingredients if you can.
Are You Looking For Some Other Tasty No-Bake Recipes? Here Are Some Of My Favorites:
This Banana Pudding Trifle is easy and delicious! Banana Trifle recipes are perfect for any time of year and everybody will love this one!
Prep Time20 minutes
Additional Time5 minutes
Total Time25 minutes
Ingredients
2 boxes banana cream instant pudding 3.4 oz each
8 oz tub Cool Whip
5 fresh bananas
4 cups cold milk
1 pound cake 10.75oz (I use Sara Lee frozen)
1 can whipped cream (I used Reddi Wip)
25 Nilla Wafers
Instructions
In a large mixing bowl, use a whisk to mix both boxes of your instant pudding with 4 cups of milk. Set your pudding in the fridge for 5 minutes to allow your pudding to soft set.
Next, remove the pudding from the fridge, mix in your whipped topping, and set the bowl back in the fridge for another 5 minutes.
While this is setting, cover the bottom of your trifle dish with Nilla Wafers.
Slice your bananas and place them on the side of your trifle dish, all the way around the sides.
Pour half of your pudding on top of your Nilla wafers and bananas, in the trifle dish.
Add a layer of bananas on top of your pudding layer.
Next, cut your pound cake twice lengthwise (so that you have three long pieces) and eight times width-wise (so you have approximately 27 pieces).
Start placing your pound cake pieces along the sides of your trifle dish and then fill the center (using approximately 13 or 14 pieces total).
Add another layer of your pudding, bananas, then pound cake in the same pattern as your first few layers.
Fill the center with whipped cream and fill the spaces in between your top layer of pound cake with more whipped cream.
Top the center off with a few vanilla wafers and a banana slice.
Serve and enjoy!
Notes
Save the whipped cream until the last minute before serving or it will start to melt. If you are bringing the trifle with you to a gathering, bring the whipped cream with you and apply when you get there!
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This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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Next, remove the pudding from the fridge, mix in your whipped topping, and set the large bowl back in the fridge for another 5 minutes.
While this is setting, cover the bottom of your glass trifle bowl with Nilla Wafers.
Slice your fresh bananas and set most of them aside. Start by placing some sliced bananas around the sides of your large trifle bowl. Try to choose the banana slices without brown spots. 
Pour half of your pudding mixture on top of your vanilla wafer cookies and slices of banana, in the trifle dish. Add a layer of bananas on top of the pudding.
Next, cut your pound cake twice lengthwise (so that you have three long pieces) and eight times width-wise (so you have approximately 27 pieces).
Start placing your pound cake cubes along the sides of your trifle dish and then fill the center (using approximately 13 or 14 pieces total).
Add your remaining pudding, being sure to scrape the sides and bottom of the bowl. Add another layer of banana slices on top of your pudding layer and then another layer of pound cake in the same pattern as your first few layers.
Fill the center with whipped cream and fill the spaces in between your top layer of pound cake with more whipped cream. In the center, on the top of the trifle, add a few vanilla wafers and a banana slice. Feel free to sprinkle some crushed vanilla wafers over the top if you should choose and serve.
*Pro tip – save the whipped cream until the last minute before serving or it will start to melt. If you are bringing the trifle with you to a gathering, bring the whipped cream with you and apply it when you get there!
Store any leftovers in an airtight container for up to 3 days. If you’d prefer, you can also refrigerate the trifle bowl with any leftovers and a thick layer of plastic wrap on top. This delicious recipe tastes just as good the next day!
Anchor Hocking Monaco Footed Trifle Bowl with Stand, Crystal, Set of 1
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