banana pudding trifle
I found a recipe for Banana Pudding Trifle in the Southern Living Christmas Cookbook. It sounded wonderful, but I tweaked it to make it my own. Here is my version. I hope you enjoy, we sure did. There was nothing left after serving at our dinner this past week.
prep time
30 Min
cook time
10 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 1 1/2 cups sugar
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 4 cups milk
- 8 - egg yolks
- 1 tablespoon vanilla extract
- 2 packages pepperidge farms chessman cookies
- 6 - ripe bananas, sliced
- 6 - (1.4-oz.) chocolate-covered toffee candy bars, cut up or crushed
- 4 cups whipping cream
- 4 tablespoons sifted powdered sugar
How To Make banana pudding trifle
-
Step 1Combine first 3 ingredients in a large heavy saucepan; whisk in milk. Bring to a boil over medium heat, whisking constantly. Remove from heat.
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Step 2Beat egg yolks until thick and pale. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 1 minute. Stir in vanilla. Let the custard cool with plastic wrap directly on the custard so it won't form a skin.
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Step 3When the custard is cooled, beat cream at medium speed with an electric mixer, gradually adding in the powdered sugar. Beat until soft peaks form.
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Step 4Layer one-third of cookies in a 16-cup trifle bowl or 4-quart baking dish. Top with one-third of banana slices.
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Step 5Spoon one-third of custard over banana, and sprinkle with 1/3 of crushed candy bar. Spoon one-third of whipped cream over the candy. Repeat layers twice, so there are 3 layers of everything. On the last layering, I put the candy on top for presentation.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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