Banana Cream Pie Trifle

Banana Cream Pie Trifle

This was SO yummy! Pretty much consists of layers of crumbly pie crust, instant banana pudding, bananas, and cool whip. Easy! (Don't let the length of the recipe scare you, it really is easy!)

Crumble pie crust - 2 Crusts

 (If you want you can just double either Crust 1 or Crust 2 if you don't want to do both types of crust.)

Crust 1:

1            cup all-purpose flour

1/4         cup packed brown sugar

1/2         cup firm butter or margarine

Heat oven to 400°F. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly (or use hands to mix, I just used a gallon-sized baggie to protect my hands from getting messy). Press evenly on the bottom of half an ungreased 9x13 pan.

Crust 2:

1 box of vanilla wafers (crush to small to medium chunks and crumbs)

½ firm butter or margarine

In medium bowl, mix crushed vanilla wafers and butter. Press evenly on the bottom of the other half of the ungreased 9x13 pan.  Bake about 15-20 minutes or until light brown. Stir to break up into chunks and crumbs. Mix both types of crumb crusts together. Cool completely, about 1 hour (or put in freezer to cool quickly).

2*        boxes (4-serving size) banana instant pudding and pie filling mix

*(I had extra, so start with 1 box, it may be all you need)

2          cups cold milk (per box of instant pudding)

3-4       ripe medium bananas, sliced***

2**      containers (8 oz) frozen whipped topping, thawed

**(I had extra, so you may only need 1)

In large bowl, make pudding mix as directed on box, using 2 cups milk. In Trifle dish (or 2-quart serving bowl), layer 1/3 of the crumb mixture, pudding, bananas and whipped topping; repeat layers. My top set of layers I only had the crumb mixture and bananas. Cover and refrigerate at least 4 hours. Top with peanuts if desired. Store in refrigerator. 

You really can’t go wrong with this, just layer until your bowl  is full!

***(After I sliced the bananas I dipped them in a bowl of watered down lemon juice to keep them from browning. 1-2 cups water 2-3 tsp lemon juice.)