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.

Pumpkin Trifle

5 11 2011

Searching for an easy Thanksgiving or fall dessert? Here’s a great one….pumpkin trifle, compliments of Miss Paula Deen with a few of This Girl’s twists!!

Pumpkin Trifle

The following is Paula’s recipe and makes about 20 servings:

  • 2 (14 oz) packages gingerbread mix
  • 1 (5.1 oz) box cook and serve vanilla pudding mix
  • 1 (30 oz) can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/3 tsp ground cardamom or cinnamon
  • 1/2 cup gingersnaps, optional
  • Whipped cream (either 12 oz container frozen whipped topping or homemade)

Bake gingerbread according to the package and cool completely. Prepare the pudding and set aside to cool.

Stir pumpkin pie filling, sugar and cardamom or cinnamon into the pudding.

Crumble 1 batch of gingerbread into the bottom of a clear bowl or punch bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of the whipped cream. Repeat in the same order using the remainder of the ingredients.

Sprinkle top with crushed gingersnaps if desired. Refrigerate overnight.

The following are This Girl’s twists to Paula’s ingredients: 

  • Pound cake from your local bakery instead of making the gingerbread
  • Instant pudding rather than the cook and serve pudding mix
  • Crushed Cinnamon Teddy Grahams in place of the gingersnaps for topping
  • Homemade whipped cream instead of frozen whipped topping – it’s so easy and you get to control the ingredients and some extra spice if you’d like! Here’s how to make it:

Homemade whipped cream:

  • 2 cups heavy whipping cream
  • 2 Tbsp sugar
  • Sprinkle of cinnamon
  • Dash or two of vanilla extract
  • Beat all ingredients in a mixer until soft peaks start to form into the whipped cream