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Banana Pudding Trifle

Prep Time: 0 minutes
Cooking Time: 40 minutes
Brought to you by Holly Clegg and Eating Well Through Cancer
For a quicker version, use instant vanilla pudding or sugar-free instant pudding. However, I love a homemade custard pudding so I included the option. 

Makes 16 servings

2/3 cup sugar
3/4 cup all-purpose flour
3 1/2 cups skim milk
2 egg yolks, slightly beaten
1 tablespoon vanilla extract
1 (11-ounce) box reduced-fat vanilla wafers, divided
6 bananas, divided
2 (1.4-ounce) English toffee candy bars, crushed, divided
1 (8-ounce) container fat-free frozen whipped topping, thawed

1. In large saucepan, combine sugar and flour. Gradually stir in milk and bring mixture to a boil over medium-high heat, stirring constantly. 
2. Place egg yolks in small bowl; gradually pour some of the hot custard into egg yolks, mixing well with fork. Gradually pour hot custard mixture back into saucepan with remaining custard, cooking over low heat several minutes. Do not boil. 
3. Remove from heat and add vanilla. Transfer custard to bowl and allow to cool (can refrigerate to speed up cooling). 
4. In trifle bowl or large glass bowl, place one-third of vanilla wafers. Slice 2 bananas and place on top wafers. Spread one-half of custard on top and sprinkle with one-half of crushed candy bars. Repeat layers again using all remaining custard and crushed candy bars. 
5. Place final one-third of vanilla wafers on top. Slice 2 bananas on top of wafers, cover with whipped topping. Refrigerate at least 1 hour before serving.

Nutritional information per serving
Calories 255, Protein (g) 4, Carbohydrate (g) 50, Fat (g) 4, Cal. from Fat (%) 14, Saturated Fat (g) 1, Dietary Fiber (g) 1, Cholesterol (mg) 30, Sodium (mg) 121, Diabetic Exchanges: 1.5 starch, 1 fruit, 1 other carbohydrate, 0.5 fat

DOC’S NOTES: This is an excellent source of potassium.



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