Recipe of the Week: Banana Cream Trifle

For this week’s recipe I wanted to feature a trifle. These are great for any time of the year, but I think they’re especially great for a cool summer time treat. I’m used to seeing either a chocolate trifle or a strawberry trifle, but this one offers a little something different…it’s like banana pudding with a twist. The recipe comes from Betty Crocker. They suggest using a frozen bread loaf, but you may prefer to bake your own. And if you don’t do homemade bread, then you can make it easily from a mix. Pillsbury has a line of quick bread mixes that are very good, and Martha White muffin mixes are great as well. If you love banana, this one is a must try!

1 package (4-serving size) vanilla instant pudding and pie filling mix
2 cups cold milk
1 package (16 ounces) frozen banana breakfast quick bread loaf, thawed and cut into 1-inch cubes (6 cups) (or use banana nut bread or muffin mix and bake as directed)
3 medium bananas, sliced
1 container (8 ounces) frozen whipped topping, thawed

1. Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
2. Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl; repeat.
3. Cover and refrigerate until serving but no longer than 24 hours. Store covered in refrigerator.

My Tip – Southern Banana pudding wouldn’t be the same without Nila wafers, and I think they’d also make a great addition to the recipe. You can layer them with the rest of the ingredients and then end with them on top. Yum!


  1. I don’t think I’ve ever seen a frozen banana bread loaf except in my own feezer where I think they’re having babies.

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