Banana Pudding Cheesecake Trifle
Ingredients
Base Layers:
- 1 box vanilla wafers (or similar butter cookies)
- 3–4 ripe bananas, sliced
Cheesecake Filling:
- 450 g cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream (for a light, fluffy texture)
Banana Pudding Layer:
- 2 cups cold milk
- 1 (3.4 oz / 96 g) box instant vanilla pudding mix
Optional Toppings:
- Crushed vanilla wafers
- Whipped cream
- Banana slices for decoration
- Caramel drizzle (optional but amazing)
Instructions
1. Make the cheesecake filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully combined and fluffy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. This creates a light, mousse-like cheesecake layer. Set aside.
2. Prepare the banana pudding
In another bowl, whisk together the cold milk and instant pudding mix for about 2 minutes, until it thickens. Let it sit for 5 minutes to fully set.
3. Slice the bananas
Peel and slice the bananas into even rounds. Try to slice them just before assembling so they stay fresh and don’t brown.
4. Assemble the trifle
In a large trifle bowl (or glass dish), layer in this order:
- Vanilla wafers (whole or lightly crushed)
- Banana slices
- Cheesecake filling
- Banana pudding
Repeat the layers until all ingredients are used, finishing with cheesecake or pudding on top.
5. Top and decorate
Add a final layer of:
- Whipped cream
- Crushed vanilla wafers
- Banana slices
- Optional caramel drizzle for extra richness
6. Chill
Cover and refrigerate for at least 4 hours, but overnight is even better. This allows the cookies to soften slightly and all flavors to blend beautifully.
Serving Tips
- Serve cold straight from the fridge
- Best enjoyed within 24–48 hours for fresh banana flavor
- Use a large spoon to scoop deep layers for the perfect bite