Creamy Strawberry Banana Pudding Trifle
A quick and easy layered dessert featuring homemade vanilla pudding, fresh strawberries, ripe bananas, and whipped cream, perfect for gatherings and last-minute treats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 cups whole milk (720 ml)
- 3/4 cup granulated sugar (150 g)
- 1/3 cup cornstarch (40 g)
- 4 large egg yolks, room temperature
- 2 tablespoons unsalted butter (30 g), softened
- 2 teaspoons pure vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 3 medium ripe bananas, sliced
- 1 cup heavy whipping cream (240 ml), chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: toasted sliced almonds
- Optional: fresh mint leaves
Instructions
- In a medium saucepan, whisk together sugar and cornstarch. Slowly add whole milk, whisking constantly to avoid lumps. Cook over medium heat, stirring frequently, until thickened and bubbling, about 7-10 minutes. Remove from heat.
- In a small bowl, whisk egg yolks. Gradually add about 1/2 cup of hot pudding mixture to yolks while whisking vigorously to temper. Pour yolk mixture back into saucepan, stirring constantly. Cook 2 more minutes to thicken slightly.
- Remove from heat and stir in softened butter and vanilla extract until smooth and glossy. Transfer pudding to a bowl, press plastic wrap onto surface to prevent skin, and chill at least 2 hours or overnight.
- In a chilled mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with electric mixer on medium-high until soft peaks form. Do not overbeat.
- Assemble trifle by layering one-third pudding, one-third strawberries, one-third banana slices, and a layer of whipped cream in a trifle bowl or individual glasses. Repeat layers two more times, finishing with whipped cream on top. Garnish with toasted almonds and mint leaves if desired. Chill 30 minutes before serving.
Notes
Use room temperature eggs to prevent scrambling when tempering. Stir pudding constantly to avoid lumps or burning. Chill pudding well before layering. Whip cream until soft peaks form but do not overbeat. Toss banana slices in lemon juice to prevent browning if prepping early. Assemble trifle up to 24 hours ahead and add garnishes just before serving. For dairy-free, substitute milk and cream with plant-based alternatives. Instant pudding mix can be used for convenience.
Nutrition
- Serving Size: 1 cup (about 250 g)
- Calories: 300
- Sugar: 30
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 43
- Fiber: 3
- Protein: 7
Keywords: strawberry banana pudding trifle, creamy pudding dessert, easy layered dessert, homemade pudding, fresh fruit trifle, quick dessert, crowd-pleaser dessert