Andrew’s favorite dessert is Bananas Foster, so I’m always looking for different spins on that classic recipe. The other day I thought, well, if he loves Banana Pudding and he loves Bananas Foster, he would love a hybrid. And thus, a recipe was born.
Trifles are some of my favorite things to make for several reasons:
1. They’re season-less. You can serve this at a Christmas party or poolside in July. It doesn’t matter because it’s always in season.
2. You make trifles in advance, so this is the perfect thing to make if you’re hosting. You can make this one up to 48 hours in advance (I would personally recommend making it at least 24 hours in advance…the longer it sits, the better it tastes). When you’re entertaining, the last thing you need to mess with during the party is dessert. So, if you make a trifle, all you do come dessert time is pop it out of the fridge.
3. They look fancy. Let’s face it…anything in a trifle dish looks fancy. I love faking fancy when I’m entertaining.
4. They’re so simple! Seriously, this is the simplest little dessert to make!
All the flavors of Bananas Foster but made like a Banana Pudding.
This recipe serves 10 to 12. You can serve them individually (as pictured here) or out of one large trifle dish.
1 prepared pound cake (you can make one or buy one, either way!)
1 (3.4 oz) instant vanilla pudding mix
1 teaspoon rum extract
2 cups milk
1 (16 oz) container of Cool Whip, thawed
3 bananas, sliced
1 (12 oz) jar of caramel topping
1½ cups of toasted pecan pieces
Slice your pound cake into big chunks. Set aside.
In a mixing bowl, whisk together your dry pudding mix, rum extract and milk for 2 minutes (and it will thicken up a bit). Set aside once it’s reached pudding consistency.
In one large trifle bowl or individual dishes, layer chunks of pound cake, sliced banana, pudding mixture a little Cool Whip, drizzles of caramel and some pecan pieces and then repeat. End with Cool Whip on top. Drizzle just a little more caramel down over and top with your remaining toasted pecans. Cover and refrigerate at least 4 hours or even overnight.
Remove from fridge and serve.
I’m telling you…the longer this sits in the fridge, the better it is. Lots of flavor and one fancy looking dessert…but oh so simple to pull together!