Ingredients
4–5 large ripe bananas, use plantain for firmer texture
1 large 5.1 oz box (or 2 regular boxes) instant vanilla pudding mix
5 cups whole milk (use half milk/half heavy cream for extra richness)
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 container (8 oz) thawed whipped topping or Cool Whip
1–2 boxes (12 oz each) vanilla wafers (e.g., Nilla)
Instructions
Chill a large trifle bowl or glass container overnight
Prepare the pudding by mixing it with 3 cups of the milk (plus 2 cups for the cream cheese layer)
Beat softened cream cheese until smooth in a separate bowl
Add remaining 2 cups of milk and the sweetened condensed milk to the cream cheese
Fold in whipped topping to create the cream cheese mousse
Layer 8-10 banana slices evenly in the bottom
Sprinkle 180-240 vanilla wafers (1 box or half of 2 boxes) in a single layer
Repeat layers alternating bananas and wafers
Top with remaining 180-240 wafers
Spoon pudding mixture evenly over the layers
Top with remaining whipped topping
Chill for 4 hours before serving
Notes
Ensure bananas and cream cheese are cold before layering
Use Nilla or similar vanilla wafers for authentic texture
Chilling helps flavors meld and wafers firm up slightly
Homemade whipped cream (frozen, thawed) works as a substitute
Consider 12-14 oz alcohol-free whipped topping to stay within halal specifications
- Prep Time: 30
- Category: Classic American Cake Recipes
- Method: No-Bake
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 trifle portion (at 12 servings)
- Calories: 500
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg