See more

Banana Pudding Trifle

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

Southern Living NOVEMBER 1998

  • Yield: 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


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.


Go to Full Version of

Banana Pudding Trifle Recipe