Individual Mini Trifles

I’ve blogged about my GRANDMOTHER’S TRIFLE many many times before!  It is one of our family’s most famous dessert recipes.

I am really not that tempted by desserts at my house.  They’re delicious, and I like them, but I could have an entire pan of brownies or a cake sitting on my counter and not walk by and need a bite.  This trifle though?  I am a magnet to it.  This is one of my very favorite desserts!

I particularly love to make it for entertaining because it only gets better the longer it sits in the fridge.  You can make it day of, but I like to make it at least 24 hours beforehand.  Trust me when I say, it will be devoured.

My grandmother always makes it in one big dish (you can see that HERE), but when I’m entertaining, I like to make individual mini size trifles.  They’re the perfect bite.

This spring and summer, you should ABSOLUTELY make this recipe!

Enjoy! xx

Individual Mini Trifles

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• Author: Mix and Match Mama
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: about 20 or so mini trifles or one large trifle 1x

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Description

My grandmother always makes it in one big dish (you can see that HERE), but when I’m entertaining, I like to make individual mini size trifles.  They’re the perfect bite.  If you aren’t serving a crowd, you can cut this recipe in half for a smaller amount too.

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Ingredients

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• 2 (5.1 oz) instant vanilla puddings
• 2 (14 oz) can sweetened condensed milk
• 1 cup water
• 2 (8 oz) tubs Cool Whips, thawed
• 2 (8 oz) containers of Sour Cream
• 2 boxes Mini Nilla Wafers (you won’t use them all)
• about 3 bananas, sliced (optional)
• 1 bottle of Hershey’s Syrup (you won’t use it all)

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Instructions

1. In a large bowl, combine puddings, milk and water with a whisk.  Refrigerate 5 minutes.
2. Remove from fridge and stir in Cool Whip and sour cream until smooth.
3. In a large trifle dish (or mini dishes/jars), layer cookies across the bottom, drizzle over some chocolate, add 1/3 of your pudding mixture and then some banana slices and then repeat 2 or 3 more times (depending on how big your serving containers are).
4. When you’re done, cover and refrigerate at least 4 hours (but I think it’s better after 24!).  Serve and enjoy!

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Notes

You can certainly omit the bananas in this recipe.  It’s delicious without them too.  I have made this recipe so many times in so many different sized containers.  You cannot mess it up.  It’s delicious!