Banana Pudding Trifle (with cream cheese)

 

Simple Banana Trifle 

This simple banana pudding trifle recipe is rich, creamy, and perfect for any gathering! With double the vanilla for extra flavor ready in just a few easy steps.

PREP TIME20 minutes

COOK TIME20 minutes

ADDITIONAL TIME2 hours

TOTAL TIME2 hours 40 minutes

Ingredients

• 8 oz cream cheese, room temperature
• 14 oz sweetened condensed milk
• 1 cup whole milk
• 3.4 oz instant vanilla pudding mix
• 2 tsp pure vanilla extract 
• 6 cups whipped cream or Cool Whip
• 11 oz vanilla wafers
• 3-4 bananas, sliced 

Whipped Cream 

• 3 cups of cold heaving whipping cream 
• 6 tablespoons of powdered sugar 
• 2 teaspoons pure vanilla extract

Instructions

1. Beat cream cheese until smooth. Add condensed milk, whole milk, pudding mix, and double vanilla extract. Whip on high 2 min until creamy.
   
2. Fold in half the whipped cream just until blended.

3. Assemble layers in a clear trifle dish:

   • Bottom: layer of vanilla wafers

   • 1/3 pudding mix

   • banana slices

   • repeat wafers, pudding, bananas

   • Top with remaining pudding, then whipped cream

4. Chill for at least 2 hours (or overnight) until set and dreamy.

Whipped Cream

1. Chill everything: Place your mixing bowl and beaters in the freezer for 10–15 minutes for best results.
   
2. Whip it up: Add the heavy cream, powdered sugar, and vanilla to the chilled bowl.
   
3. Beat on high: Use a hand mixer or stand mixer to whip until soft-to-medium peaks form. Don’t overbeat! Stop when it’s fluffy and holds its shape.

https://justdestinymag.com/wp-json/mv-create/v1/creations/107/print

Banana Pudding

one 6-oz. pkg instant vanilla pudding 

2 ½ cups cold milk 

one 14-oz. can sweetened condensed milk 

1 16-oz. Cool Whip 

sliced bananas 

vanilla wafers 

Mix pudding and milk; add condensed milk and blend well. 

Fold in Cool Whip. 

Alternate layers of pudding bananas, and vanilla wafers, beginning and ending with pudding.

Banana Bread

1 stick butter, room temperature
1 cup sugar
2 eggs, room temperature

2 cups sifted self-rising flour 
3 large or 4 small bananas, mashed
1 cup chopped pecans

Cream butter, sugar, and eggs. Do not overmix (a few lumps are fine. 

Add flour mixture and bananas, alternating. 

Stir in pecans. 

Bake in greased and floured loaf pan for 1½ hours at 300.

OR in prepared muffin pans for 1hr 10 minutes at 300. 

Note:

Sa used plain flour combined with ¼ tsp. salt and 1 rounded tsp. baking soda. She also used margarine instead of butter.

Pendy's Whole Wheat Banana Nut Bread

1 ½ cups whole wheat flour
½ cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 large egg, slightly beaten
2 T canola oil
4 mashed bananas
2 tsp. vanilla
½ cup pecans

Stir dry ingredients together and make well in center of mixture. Combine rest of ingredients and then add to dry ingredients just until moistened. Pour batter into loaf pan coated with cooking spray. Bake at 350 for 55-60 minutes. Cool in pan on wire rack for 10 minutes; remove from pan and cool completely on rack.Serve with light whipped cream cheese spread.

Serena’s Frozen Salad

one 8-oz. cream cheese or neufchatel
¼. c. honey
one cup frozen strawberries
small cool whip
2 sliced bananas
1 cup mini marshmallows

Blend cream cheese and honey; stir in all other ingredients. Freeze in serving dish or muffin tins.