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Easy Layered Nilla Wafer Banana Pudding Trifle

Prep Time10 minutes
Cook Time20 minutes
Chilling3 hours
Total Time3 hours 30 minutes
Servings: 8 servings
Calories: 297kcal
Cost: $0.68 per serving


  • 3 cups 2% milk
  • 3 large eggs
  • ¾ cup sugar
  • cup flour
  • 2 tablespoons unsalted butter diced
  • 2 - 3 teaspoons banana extract
  • 5 bananas medium sized, ripe but not overripe
  • ¼ cup lemon juice
  • 1 11 ounce package Mini Nabisco Nilla Wafers
  • 2 cups frozen whipped topping mostly thawed


  • Before beginning, divide the banana slices in half BUT reserving a handful of slices for the end to garnish the dessert. Also set aside a handful of Nilla wafers, whole or crushed, to garnish the dessert.
  • Fill a wide, shallow bowl or baking dish with equal parts ice and water. I find placing the bowl on top of a folded paper towel or dish cloth will help to absorb condensation as well as keep the bowl from sliding around. Set aside.
  • Whisk the milk, eggs, sugar, and flour together in a semi-deep sided saucepan and cook over medium-low heat, whisking constantly, for about 20 minutes. The mixture will start out watery and will end moderately thickened. Cut in the butter and the banana extract, stirring until the butter has melted. Remove from the heat.
  • Place the saucepan in the prepared ice bath and let it stand, whisking occasionally for 10 to 15 minutes, or until the mixture has thickened and thoroughly chilled. NOTE: scrape the pudding into a bowl and apply plastic film directly to the surface of the pudding. This will prevent the mixture from developing a skin. Chill for at least 3 hours. Continue with assembly no more than 1 hour prior to serving.
  • Cut the bananas into 1/4-inch-thick slices and toss to coat well with the lemon juice.
  • Line the bottom of a pedestaled trifle dish or glass serving bowl with wafers. You may either crush them lightly or leave whole. Cover with half the custard. Use a rubber spatula to 'guide' the custard to the sides of the bowl. Make a decorative band using some of the Nilla Wafers and go around the bowl, tucking each cookie gently into the custard. Top with half the bananas. Repeat. Make an additional decorative band using some of the banana slices.
  • Cover the final/top layer with whipped cream. Garnish with both reserved banana slices and reserved wafers. Loosely cover with plastic wrap and chill for 1 hour in the refrigerator before serving.


Make Ahead - pudding benefits from chilling and thickening; minimum 3 hours, up to 24 hours.
Milk - while most types of milk work in this method, 2% milk and whole milk work best. 
Pre Assembly Storage - prior to assembly and while chilling, use plastic film to cover the surface of the pudding to prevent a skin from forming.
Fully Assembled Storage - use plastic film to cover a fully assembled trifle until ready to serve.
Storing Leftovers - cover with plastic film directly in the trifle bowl and refrigerate up to 3 days. Alternatively, spoon into an airtight container with a tight-fitting lid and refrigerate up to 3 days. DO NOT FREEZE.


Serving: 1serving | Calories: 297kcal | Carbohydrates: 49g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 84mg | Potassium: 447mg | Fiber: 2g | Sugar: 37g | Vitamin A: 341IU | Vitamin C: 10mg | Calcium: 136mg | Iron: 1mg