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.

Ingredients

Scale

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

In a large bowl, combine puddings, milk and water with a whisk. Refrigerate 5 minutes.
Remove from fridge and stir in Cool Whip and sour cream until smooth.
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).
When you’re done, cover and refrigerate at least 4 hours (but I think it’s better after 24!). Serve and enjoy!

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!