Banana Moon Pie Trifle Recipes

BANANA MOON PIE TRIFLE

Steps:

• Beat the cream cheese until smooth; add sweetened condensed milk and beat until blended.
• In a seperate bowl beat pudding mix and milk until blended.Combine the two and mix well.
• Cut three of the Moon Pies in half and then into three slices, for a total of 6 pieces, reserving any crumbles for garnish.
• in the bottom of a 2 qt. bowl (I use a trifle bowl) add about 1 cup of pudding mixture, then the 3 chopped Moon Pies, then slice 3 of the bananas on top.
• Repeat layers with half of the remaining pudding, 3 more Moon Pies and 3 bananas. Top with all of the remaining pudding mixture.
• Spread cool Whip evenly on top. Chill for several hours or overnight. I sprinkle with any crumbles and one more cut up moon pie before serving.

EASY BANANA CREAM TRIFLE

Steps:

• 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 layers. Store covered in refrigerator.

BANANA TRIFLE

Steps:

• Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
• Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

BANANA CREAM TRIFLE

Steps:

• 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.

BANANA CREAM PIE TRIFLE

Steps:

• In a bowl, mix together flour and sugar.
• Cut in butter until crumbly (Stir in peanuts if using).
• Press mixture into a 9 inch square baking dish and Bake at 400 degrees for 15 minutes or until golden.
• Stir to break up into crumbs and cool completely.
• Prepare pudding as directed using the 2 cups milk.
• In a glass bowl, sprinkle half of the cooled crumbs on the bottom.
• Top with half of the pudding, half of the bananas, and half of the whip cream.
• Repeat layers.
• Cover and refridgerate for 4 hours.