Banana Cream Trifle
- 1 package (4-serving size) vanilla instant pudding and pie filling mix
- 2 cups cold milk
- 1 loaf (16 ounces) banana bread, cut into 1-inch cubes (6 cups)
- 3 medium bananas, sliced
- 1 container (8 ounces) frozen whipped topping, thawed
Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk. Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl; repeat. Cover and refrigerate until serving but no longer than 24 hours. Store covered in refrigerator. Note: Can use one package of vanilla pudding for each layer.
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