I got this huge box of Nilla wafers and wondered what to do with all these cookies, besides the obvious dunking them into my coffee! Looked to the back of the box and noticed a recipe. Well I changed it up a bit and put my own twist to it! I had made a tiramisu in a loaf pan that week, and thought hey this would look neat and make a pretty presentation to make the banana cream trifle in a loaf pan as well!
Little tip when using bananas like many fruit when exposed to oxygen it browns, so to prevent that from happening, right after slicing the banana squeeze lemon juice over the slices. I had the trifle in the fridge for 2 days and the bananas did not spoil!
What you will need:
- 1 cups milk
- 3 tbsp flour
- 6 tbsp sugar
- 3 egg yolks
- 1 tsp butter
- 3 bananas (not ripe should be yellow)
- Cool whip or sweetened whipped cream
- Approx 45 Nilla wafers
You can use vanilla instant pudding if you want, I do that on days when I don’t feel like turning the stove on.
For 1 box of pudding use 1 and 1/2 cups milk, you can add the mashed banana to this, squeeze some lemon juice over the bananas to prevent browning.
Combine milk, flour, egg yolks, and sugar, cook on low heat stirring constantly. Add the butter. Cool to room temp. Mash one banana squeeze some fresh lemon juice to prevent browning, add to the pudding.
When pudding is cool, combine with 1/2 – 3/4 cup of Cool whip or real whipping cream. Slice 2 banana’s and squeeze some fresh lemon juice over them to prevent browning. In a loaf pan line plastic wrap both ways and layer some banana slices, then 15 Nilla wafers, fill in with some pudding mixture, then a layer of Cool whip, continue for 2 more layers, ending with the wafers. Make the first layer presentable as that will be the the top when you flip it out of the pan;)
Let set in fridge for 2-3 hours. Flip over unto serving dish, (remove the plastic wrap) Enjoy:)