Food and Recipes Recipes Banana Pudding Trifle This classic English layered pudding dessert goes Southern with banana pudding and bourbon-soaked vanilla wafers. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on September 25, 2018 Print Share Share Tweet Pin Email Yield: 10 to 12 servings Ingredients 1 1/3 cups sugar 3/4 cup all-purpose flour 1/2 teaspoon salt 4 cups milk 8 egg yolks 1 tablespoon vanilla extract 1 (12-ounce) package vanilla wafers 1/4 cup bourbon 2 tablespoons rum 6 ripe bananas, sliced 6 (1.4-ounce) English toffee candy bars, crushed 2 cups whipping cream 2 tablespoons powdered sugar Directions Combine first 3 ingredients ina large heavy saucepan; whisk in milk. Bring to a boil over medium heat, whisking constantly. Remove mixture from heat. Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to the remaining hot mixture, stirring constantly. Cook, stirring constantly, 1 minute. Stir in vanilla. Layer one-third of wafers in the bottom of a 4-quart baking dish. Stir together bourbon and rum; brush over wafers. Top with one-third of banana. Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar. Repeat procedure twice. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar. Cover and chill 3 hours. Note: We used Skor candy bars. Print