Winter Banana Pudding Trifle
Ingredients
Scale
- 2 (3.4 oz) boxes instant pudding mix
- 4 cups cold milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 4 to 5 ripe bananas, sliced
- 1 package Pepperidge Farm Gingerman Cookies, divided
- 8 Walkers shortbread cookies, divided
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional garnishes
- Crushed shortbread cookies
- Crushed gingerbread cookies
- Light dusting of cinnamon
Instructions
- In a large mixing bowl, whisk together the instant pudding mix, cold milk, cinnamon, nutmeg, ginger, and vanilla extract until smooth and thickened, about 2 to 3 minutes. Set aside.
- In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. You can also use store-bought whipped topping if you prefer a quicker option.
- To assemble, place a layer of broken shortbread cookies in the bottom of a trifle dish or individual serving cups. Add a layer of sliced bananas, followed by a layer of pudding. Sprinkle in some crushed gingerman cookies, then add a layer of whipped cream. Repeat the layers until all ingredients are used, finishing with whipped cream on top.
- Garnish with crushed shortbread cookies, crushed gingerbread cookies, or a light dusting of cinnamon. Refrigerate for at least 1 hour before serving so the cookies soften slightly and the flavors come together.
Find it online: https://lifeandsprinkles.com/winter-banana-pudding-trifle/