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Banana Pudding next to a patterned napkin and a stack of white plates

Banana Pudding Trifle with Meringue

Course: Dessert
Cuisine: American
Keyword: Bananas, Trifle
Prep Time: 40 minutes
Cook Time: 20 minutes
Chilling Time: 6 hours
Total Time: 7 hours
Servings: 12 people
Calories: 512kcal
Author: Kris Longwell
This Banana Pudding Trifle with Meringue is the stuff dreams are made of. One bite conjures delicious childhood memories of every kid's favorite (or at least one them) desserts. Made from scratch, not hard to make...and absolutely heavenly.
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Ingredients

FOR THE WHIPPED CREAM

  • 4 tbsp sugar
  • 2 cups heavy cream
  • 1/2 tsp vanilla extract

FOR THE PUDDING

  • 1 cup sugar
  • 3 tbsp cornstarch
  • 1/4 tsp Kosher salt
  • 3 cups whole milk
  • 4 large egg yolks room temp, save the egg whites for the meringue
  • 3 tbsp butter unsalted, chilled and cubed
  • 1 1/2 tsp vanilla extract

FOR THE MERINGUE

  • 4 large egg whites room temp
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract

FOR ASSEMBLING THE TRIFLE

  • 5 to 7 large bananas ripe, but firm - peeled and sliced
  • 50 to 70 vanilla wafers about 1 & 1/2 boxes

Instructions

MAKE THE WHIPPED CREAM

  • Place a metal mixing bowl in the freezer for at least 15 minutes.
  • Add the sugar, cream, and vanilla to the bowl and mix on high until thickened, about 4 to 5 minutes. Chill in the refrigerator until ready to use.

MAKE THE PUDDING

  • In a large skillet, over NO heat, mix together the sugar, cornstarch, and salt.
  • Pour in the milk, using a whisk to fully incorporate and dissolve the sugar and cornstarch.
  • Whisk in the egg yolks until fully incorporated. Now, mix in the chilled butter
  • Turn the heat on to medium, and stir frequently to avoid scrambling the eggs. Cook until the mixture begins to thicken, about 4 to 5 minutes. Reduce the heat to low, stirring constantly, and simmer for 1 more minute.
  • Remove from the heat and then stir in the vanilla.
  • Let cool slightly then transfer to a bowl and chill in the refrigerator until completely cooled. About 4 to 5 hours. The pudding will thicken slightly more as it chills.

MAKE THE MERINGUE (No more than 2 hours before assembling the trifle)

  • In a metal mixing bowl, beat the eggs whites on medium speed until foamy.
  • Add the cream of tartar and increase speed to high and beat until soft peaks begin to form.
  • Add the vanilla and sugar and beat until peaks are stiff and glossy, but not dry, about 4 more minutes.

ASSEMBLE THE TRIFLE

  • In your trifle, first add a layer of vanilla wafers then add a layer of sliced bananas. Now, spread half of the whipped cream.
  • On top of the whipped cream, add another layer of wafers then bananas. Next, spread half of the pudding .
  • Repeat this process with the remaining whipped cream and pudding. Add another layer of wafers and bananas on top of the second layer of pudding.
  • Use a spatula to add all of the meringue on top of the bananas. If desired, use a kitchen torch to slightly brown the meringue.
  • Chill for 4 hours, or overnight.

Nutrition

Calories: 512kcal | Carbohydrates: 67g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 130mg | Sodium: 238mg | Potassium: 369mg | Fiber: 2g | Sugar: 47g | Vitamin A: 889IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg