How can it already be the middle of September? That means my summer anthologies will be leaving soon, and I’m almost finished with this blog series. But for today, I’m sharing my favorite recipe for Banana Pudding Trifle, which is a perfect dessert for an early fall party. This recipe is easy to make, especially on a busy fall weekend, but you do need to allow time for the trifle to chill. I hope you enjoy it!
KINGSMILL REHEARSAL DINNER MENU SERIES
Welcome to my Kingsmill Rehearsal Dinner Menu series inspired by the fictional wedding celebration in my new story, A Room with a Groom (from Save the Date Anthology). This blog series brings the charm of small-town Kingsmill to your summer table.
This love story unfolds in the heart of the Virginia mountains, and features a rehearsal dinner held near the town’s historic 18th-century mill, along the Shenandoah River. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration and today’s recipe is Banana Pudding Trifle
Banana Pudding Trifle
Ingredients
- 1 quart cold milk
- 2 3.5 ounce packages instant banana pudding mix
- 2 bananas chopped
- 4 cups heavy cream
- 1 cup confectioners’ sugar
- 4 teaspoons pure vanilla extract
- 1 12 ounce package prepared pound cake, cubed
- ½ 12 ounce box vanilla wafers, crushed
Instructions
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In a bowl, whisk together the milk and pudding until smooth. Then stir in the cut up bananas. Set the bowl aside.
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In a large glass bowl that has been chilled for at least 1 hour, beat the cream with an electric mixer until the peaks just become stiff. Then beat in the sugar and vanilla until the peaks are formed. Do not overbeat. No one likes lumpy, butter-like whipped cream.
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In a large glass trifle bowl, layer 1/2 of every ingredient: Cake cubes, pudding, whipped cream, and crushed vanilla wafers. Then do a second layer with the other half of the ingredients, making sure to garnish the top with the last of the crushed vanilla wafers. Chill for at least 4 hours before serving.
