Yield: 8-10 Servings
Prep Time: 30 minutes
Chill Time: Minimum 4 hours (preferably overnight)
Ingredients:
- For the Pudding Layer:
- 1 pack of instant banana pudding mix
- 2 cups cold milk
- For the Fruit & Banana:
- 1 lb Fresh Strawberries, hulled and sliced
- 2 Ripe Bananas, sliced
- For the Biscuit Base (Optional):
- 1 ½ cups (190g) Digestive Biscuits or Graham Crackers, crushed
- 4 tbsp Melted Butter
- For the Custard Topping:
- 1 cup (240ml) Heavy Cream
- 1/2 tsp Vanilla Extract
Instructions:
-
Make the Pudding: In a saucepan, whisk together instant banana pudding mix with cold milk, stirring constantly with a whisk, until the mixture thickens – about 5-7 minutes.
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Prepare the Fruit: While the pudding is cooling, prepare your strawberries and bananas as directed above.
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(Optional) Biscuit Base: In a bowl, combine crushed biscuits and melted butter. Press this mixture firmly into the bottom of a large trifle dish or individual serving glasses to create a base layer.
-
Layering Time!
- Start with a layer of the cooled pudding in the trifle dish (or glass).
- Top with half of the sliced strawberries and bananas.
- Spoon over another layer of the pudding.
- Add the remaining strawberries and bananas.
- Finish with a final layer of pudding.
-
Make the Custard Topping: In a chilled bowl, whip the heavy cream with vanilla extract until soft peaks form. Don’t overwhip!
-
Chill & Serve: Cover the trifle with plastic wrap (pressing gently onto the surface to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to set properly. Serve chilled.
Tips & Variations:
- Biscuit Base: The biscuit base is optional but adds a lovely texture.
- Fruit Variation: Blueberries or raspberries would also work beautifully in this trifle.
- Decoration: Garnish with whipped cream, fresh strawberries, and grated chocolate before serving.