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Banana Cream Trifle

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  • Prep 15 min
  • Total 15 min
  • Servings 6
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Convenience ingredients make short work of this decadent, showstopping dessert.
Updated May 18, 2016
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  • 1 package (4-serving size) vanilla instant pudding and pie filling mix
  • 2 cups cold milk
  • 1 package (16 ounces) frozen banana breakfast quick bread loaf, thawed and cut into 1-inch cubes (6 cups)
  • 3 medium bananas, sliced
  • 1 container (8 ounces) Cool Whip frozen whipped topping, thawed


  • 1
    Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
  • 2
    Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl; repeat.
  • 3
    Cover and refrigerate until serving but no longer than 24 hours. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Blueberry muffins can be cut into cubes and used in place of the quick bread loaf. Replace one of the bananas with 1 cup fresh blueberries.
  • tip 2
    If your supermarket doesn't have these breakfast quick bread loaves, you can still make this recipe using cubes cut from banana bread or muffins made from scratch, from a mix or purchased in the bakery section.
  • tip 3
    For 11 grams of fat and 375 calories per serving, prepare this trifle with sugar-free pudding and pie filling, skim milk and frozen reduced-fat whipped topping.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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