Banana Cream Trifle

Convenience ingredients make short work of this decadent, showstopping dessert.

Banana Cream Trifle

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 470
  • 15g
    (Saturated Fat 9g, Trans Fat 1/2g)
  • 40mg
  • 490mg
  • 77g
    (Dietary Fiber 3g, Sugars 48g)
  • 7g
  • Percent Daily Value*
  • 4%
  • 15%
  • 10%
  • 6%
  • Exchanges
  • 3
  • 1
  • 2
  • 2
  • Carbohydrate Choices
  • 5

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Substitution

    Blueberry muffins can be cut into cubes and used in place of the quick bread loaf. Replace one of the bananas with 1 cup fresh blueberries.

  • Purchasing

    If your supermarket doesn't have these breakfast quick bread loaves, you can still make this recipe using cubes cut from banana bread or muffins made from scratch, from a mix or purchased in the bakery section.

  • Health Twist

    For 11 grams of fat and 375 calories per serving, prepare this trifle with sugar-free pudding and pie filling, skim milk and frozen reduced-fat whipped topping.

Ingredients

  • 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)
  • 3  medium bananas, sliced
  • 1  container (8 ounces) frozen whipped topping, thawed

Directions

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

Categories: Course, Desserts, Refrigerated Desserts

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