copycat. [banana pudding trifle]
Ever since I tried Magnolia Bakery‘s banana pudding 10-plus years ago, I’ve been hooked. If you’ve tasted this dessert, you can understand the obsession. Although there’s a Magnolia Bakery just a few blocks away from where I live, the frequent banana pudding trips were becoming an expensive habit, so that’s where this homemade, copycat version comes in. For roughly $10 (if you shop generic brands), you can make this massive banana pudding trifle and share with friends and family – or just keep the whole thing for yourself. The dessert couldn’t be easier to prepare and aside from the chilling times, comes together super quickly!
banana pudding trifle
- 1 can (14 oz.) sweetened condensed milk
- 1½ cups ice cold water
- 1 box (3.4 oz. or 3.5 oz.) vanilla instant pudding mix
- 3 cups heavy whipping cream
- ¼ cup powdered sugar
- 4-5 medium bananas, just ripe, sliced into ¼-inch pieces
- 1 box (12 oz.) Nilla Wafers, or generic brand vanilla wafers
- In the bowl of a stand mixer, beat together the sweetened condensed milk and ice cold water on low speed until well combined, approximately 1 minute. Add the pudding mix and beat well, about 2 minutes.
- Cover and refrigerate pudding for 3-4 hours or overnight to allow the mixture to set.
- In the bowl of a stand mixer, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
- Gently fold the whipped cream into the cold pudding mixture until no streaks of pudding remain.
- Add 1 cup of the vanilla wafers to a Ziploc bag and crumble with a meat pounder or rolling pin. Set aside.
- In a glass trifle bowl (or any glass bowl), begin layering the ingredients.
- First, add a thin layer of the pudding mixture in the bottom of the bowl. Add a layer of the vanilla wafers on top of the pudding, then sprinkle a handful of the crumbled wafers on top. Add a layer of pudding, gently spreading across the cookie layer. Next, add a layer of banana slices, followed by another layer of pudding. Repeat the process with a layer of whole and crumbled cookies, followed by pudding, then bananas, until your trifle bowl is filled to the top.
- For the final layer, spread the remaining pudding on top, then decorate with banana slices and the remaining crumbled vanilla wafers.
- Cover the trifle with tented foil (to avoid smashing the top) and chill in the fridge 5-6 hours or up to 24 hours, before serving. If serving the trifle after more than 6-8 hours, wait to garnish the top with banana slices until right before serving to avoid any browning. Serve chilled.