Banana Pudding Trifle

This classic English layered pudding dessert goes Southern with banana pudding and bourbon-soaked vanilla wafers.

Banana Pudding Trifle
10 to 12 servings


  • 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


  1. Combine first 3 ingredients ina large heavy saucepan; whisk in milk. Bring to a boil over medium heat, whisking constantly. Remove mixture from heat.

  2. 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.

  3. 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.

  4. 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.

  5. Note: We used Skor candy bars.

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