Banana trifle checks every box for a blissfully light and fluffy banana dessert. Layers of vanilla pudding mixture, whipped cream, banana slices, and Nilla wafers make this trifle a real show-stopper!
Why this recipe works
This no bake banana trifle is easy to whip together with only 6 ingredients. A cream cheese-vanilla pudding mixture begins the layering succession followed by whipped cream and crushed Nilla wafers. The silkiness of the pudding mixture is met with crunchy cookies for texture. It’s light and creamy, perfect for summer potlucks or year-round celebrations – holidays included!
You can think of this banana trifle as somewhat of a deconstructed banana pudding, with key differences of course. It’s one of the easiest trifles to prepare, and definitely one of the most welcome at barbecues at get-togethers for obvious reasons.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
WHIPPED CREAM – We whipped a full 32 oz. carton of heavy whipping cream and sweetened it with about 3⁄4 cup of granulated sugar (you can also use powdered sugar). Whip until soft peaks form, then add the sugar, then continue whipping until stiff peaks form. Don’t overwhip. Adding confectioners sugar (powdered sugar) to the whipped cream not only helps sweeten, it but also helps stabilize it. To make this recipe quicker, you can substitute with Cool Whip.
BANANA – The banana slices that are mixed into the pudding mixture stay fresh for several days if the trifle is stored in the refrigerator. For any banana slices used to form a row around the trifle layers or on top of the trifle, I recommend tossing with a teaspoon of lemon juice to prevent browning.
PUDDING – Be sure to use instant vanilla pudding for this recipe otherwise the mixture will not set properly.
CREAM CHEESE – To properly soften cream cheese, remove it from the refrigerator, slice it into cubes, and allow it to rest at room temperature for 20-30 minutes on a plate.
How to Make Banana Trifle
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a mixing bowl, beat softened cream cheese until smooth.
- Slowly begin beating the milk into the cream cheese. Mix in a little milk at a time until mixture is smooth and creamy. As you add more milk, switch to a whisk to mix in the rest to minimize splatter.
- Sprinkle pudding mix over the milk mixture and whisk for several minutes until mixture thickens.
- Fold in 1 cup whipped cream.
- Slice 2 bananas and fold the pieces into the pudding mixture.
- Build the trifle by layering 1⁄3 of the pudding mixture, 1⁄3 of the remaining whipped cream, and 1 1⁄2 cups of crushed Nilla wafers per layer. We made three layers each of pudding and whipped cream and two layers of Nilla wafers.
- After the first layer of pudding and whipped cream, place whole Nilla wafers around the perimeter of the trifle bowl if you’d like a decorative look to the trifle. After the second layer of pudding, whipped cream, and cookies, place a circle of banana slices (use the remaining banana) for another decorative touch.
- Layer the third and final portions of pudding and whipped cream.
- Place a couple whole Nilla wafers and some crumbles on top for decoration.
Frequently Asked Questions & Expert Tips
Cover the trifle with plastic wrap or store in an airtight container kept in the refrigerator for up to 3 days.
Yes, you can definitely make this trifle a day in advance and store it, covered, in the refrigerator until you are ready to serve it.
Although it’s possible to freeze this trifle, I wouldn’t necessarily recommend doing so as the bananas are more prone to browning and it simply won’t last longer than a week or two at most in the freezer due to the whipped cream (and sliced bananas).
Absolutely! You can easily layer the ingredients into individual dessert cups (preferably the kind with a lid). This recipe would be fantastic served this way for baby showers, bridal showers, or parties of all kinds. You can also prepare them in mini trifle dessert cups. The choice is up to you!
Serving Suggestions
Serve banana trifle with a garnish of whole Nilla wafers plus some crushed wafers for good measure. As mentioned above, you can also serve this trifle in individual dessert cups if desired. Simply layer the ingredients into each cup, cover, and chill before serving.
If you are using banana slices as a decorative ring, serve the trifle right away. If you are preparing the trifle more than a few hours in advance, I would recommend using whole Nilla wafers as your decorative rings and keep the banana slices protected in the pudding layers.
More Trifle Recipes
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Banana Trifle
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ounces cream cheese softened
- 3 cups whole milk
- 5.1 ounces instant vanilla pudding mix
- 8 cups whipped cream Cool Whip or homemade, see below
- 3 large bananas
- 11 ounces Nilla wafers 1 box
Things You’ll Need
Before You Begin
- *For the whipped cream* – We whipped a full 32 oz. carton of heavy whipping cream and sweetened it with about 3⁄4 cup of granulated sugar (you can also use powdered sugar). Whip until soft peaks form, then add the sugar, then continue whipping until stiff peaks form. Don’t overwhip. Adding confectioners sugar (powdered sugar) to the whipped cream not only helps sweeten, it but also helps stabilize. To make this recipe quicker, you can substitute with Cool Whip.
- Be sure to use instant vanilla pudding for this recipe otherwise the mixture will not set properly.
- To properly soften cream cheese, remove it from the refrigerator, slice it into cubes, and allow it to rest at room temperature for 20-30 minutes on a plate.
- The banana slices that are mixed into the pudding mixture stay fresh for several days if the trifle is stored in the refrigerator. For any banana slices used to form a row around the trifle layers or on top of the trifle, I recommend tossing with a teaspoon of lemon juice to prevent browning.
- If you are using banana slices as a decorative ring, serve the trifle right away. If you are preparing the trifle more than a few hours in advance, I would recommend using whole Nilla wafers as your decorative rings and keep the banana slices protected in the pudding layers.
- To Make in Advance – Prepare the trifle a day in advance and store it, covered, in the refrigerator until you are ready to serve it.
- STORAGE – Cover the trifle with plastic wrap or store in an airtight container kept in the refrigerator for up to 3 days.
- FREEZING – Although it’s possible to freeze this trifle, I wouldn’t necessarily recommend doing so as the bananas are more prone to browning and it simply won’t last longer than a week or two at most in the freezer due to the whipped cream (and sliced bananas).
Instructions
- In a mixing bowl, beat softened cream cheese with an electric mixer until smooth.
- Slowly begin beating the milk into the cream cheese. Mix in a little milk at a time until mixture is smooth and creamy. As you add more milk, switch to a whisk to mix in the rest to minimize splatter.
- Sprinkle pudding mix over the milk mixture and whisk for several minutes until mixture thickens.
- Fold in 1 cup whipped cream.
- Slice 2 bananas and fold the pieces into the pudding mixture.
- Build the trifle by layering 1⁄3 of the pudding mixture, 1⁄3 of the remaining whipped cream, and 1 1⁄2 cups of crushed Nilla wafers per layer. We made three layers each of pudding and whipped cream and two layers of Nilla wafers.
- After the first layer of pudding and whipped cream, place whole Nilla wafers around the perimeter of the trifle bowl if you’d like a decorative look to the trifle. After the second layer of pudding, whipped cream, and cookies, place a circle of banana slices (use the remaining banana) for another decorative touch.
- Layer the third and final portions of pudding and whipped cream.
- Place a couple whole Nilla wafers and some crumbles on top for decoration.
Nutrition
Lindsay Formaro
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