Banana Trifle

To make banana trifle, start by whisking two boxes of banana cream instant pudding with 4 cups of cold milk in a large mixing bowl. Refrigerate for 5 minutes to set. Then, fold in 8 oz of Cool Whip and refrigerate again for another 5 minutes. In a glass trifle dish, layer vanilla wafers, banana slices, and half of the pudding mixture. Add cubed pound cake, followed by the remaining pudding and more banana slices. Top with whipped cream and serve chilled.

Traditional banana trifle contains vanilla wafers and pound cake, which are not gluten-free. However, you can easily make a gluten-free version by using gluten-free vanilla wafers and a gluten-free pound cake. Always check the labels to ensure all ingredients meet gluten-free standards.

If you prefer a homemade option or want to avoid Cool Whip, you can substitute it with freshly whipped cream. Simply whip heavy cream with a bit of sugar and vanilla extract until soft peaks form. This will give your banana trifle a rich and creamy texture.

To store leftover banana trifle, cover the dish tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. However, keep in mind that the bananas may brown over time, so it's best enjoyed fresh.

Banana trifle pairs wonderfully with light desserts like fruit salad or lemon sorbet. For a more indulgent option, consider serving it alongside chocolate mousse or a rich brownie. These combinations will create a delightful dessert spread for your guests.