Banana Pudding Trifle

If you are looking for a quick and simple dessert that looks like you slaved away for hours, look no further. This banana pudding trifle not only looks beautiful, but it tastes like banana cream pie! I whipped this up last night for my husband to take to the potluck game night at his work and I was happy to see that only a tiny little blob of it came back home by the end of the night. It seriously took me all of 20 minutes to cook it and put it all together! Refrigeration time took a couple hours, but honestly, you could serve this dish while it's still warm and it would probably taste just as good. Who doesn't like warm, sweet, creamy goodness, right? But as a cold dessert, it makes for a fantastic sweet treat for all to share.

Banana Pudding Trifle

Ingredients:

1 cup granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt
2 cans (12 fl. oz. each) evaporated milk
2 large eggs, lightly beaten 

3 tablespoons butter, cut into pieces

1 1/2 teaspoons vanilla extract

5-7 ripe but firm bananas, cut into 1/4-inch slices

3 cups crushed gingersnaps (or you could use vanilla wafers too if you'd prefer)

Combine sugar, cornstarch and salt in medium saucepan.

Gradually stir in evaporated milk to dissolve cornstarch.

Cook over medium heat, stirring constantly, until the mixture begins to thicken. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly.

Remove from heat. Stir in vanilla extract. Let cool slightly.

In a tall glass bowl (I actually used a clean flower vase since I didn't have a clear glass bowl), begin to layer in the following order: pudding, sliced bananas, and crushed gingersnaps. Continue to repeat the layers until you reach the top of the bowl, or until you run out of supplies.

Cover and chill for about 2 hours.

When ready to serve, decoratively arrange a few gingersnaps on top.

*Only decorate with additional cookies when you're ready to serve. If you add the cookies on top too early, they'll get really mushy.