Banana Pudding Trifle
A no bake version of this southern classic is made with sour cream for a velvety texture. This recipe has no cool whip - just pure whipped cream!
Ingredients
- 2 cups heavy whipping cream
- 2 Tablespoons confectioners sugar
- 1 5.1 ounce instant vanilla pudding mix
- 1 3.4 ounce instant vanilla pudding mix
- 2½ cups milk skim, 1%, 2% or whole
- 1 cup sour cream full fat, or low fat
- 5 bananas peeled and sliced
- 50 vanilla wafers
Instructions
- Add sugar to whipping cream and beat at medium high speed until stiff peaks form. Set aside in refrigerator.
- Whisk milk into pudding mixes for about 2 minutes.
- Fold sour cream into pudding mixture.
- Gently fold 1½ cups of the whipped cream into pudding mixture.
- Line bottom of trifle dish with wafers and stand a row on edge around the side of dish.
- Use ⅓ of the banana slices to cover the wafers and then top with ⅓ of the pudding mixture.
- Repeat the layers but omit the cookies standing on edge.
- For the third layer again stand a row of cookies on edge around the side of the dish.
- Top with the remaining whipped cream.
- Refrigerate until ready to serve.
Notes
- Instructions are included in the recipe post for making stabilized whipped cream, if desired for piping designs on top.
- Store tightly covered in refrigerator until time to serve.
- Milk of any fat content may used.
Nutrition
Calories: 228kcalCarbohydrates: 33gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 127mgPotassium: 297mgFiber: 2gSugar: 17gVitamin A: 233IUVitamin C: 4mgCalcium: 84mgIron: 1mg
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