Trefoil Banana Pudding
This Trefoil banana pudding layers creamy vanilla pudding, sliced bananas, and Girl Scout Trefoil cookies for a fun twist on the classic dessert. It’s an easy no bake treat that’s perfect for gatherings and cookie season.
Servings: 8 Serving
Print Recipe
Equipment
- Large mixing bowl
- Whisk
- Spatula
- Trifle dish or large bowl
Ingredients
- 1 5.1 oz box vanilla instant pudding mix
- 2 1/2 cups milk
- 1 14 oz can sweetened condensed milk
- 1 16 oz container Cool Whip, thawed and divided
- 5 bananas sliced
- 1 9 oz box Girl Scout Trefoils cookies lightly broken
Instructions
- In a large mixing bowl, combine the vanilla pudding mix, milk, and sweetened condensed milk. Gently fold in three-fourths of the Cool Whip into the mixture.
- Add one-third of your pudding mixture into a trifle dish or a large bowl. Layer half of the sliced bananas and cookies on top, then cover with another third of the pudding, followed by the remaining bananas and cookies. Spread the rest of the pudding over the top and finish with the remaining Cool Whip.
- Let the pudding chill in the refrigerator for 30 minutes before serving.
Notes
• Homemade pudding can be used in place of instant. Skip the sweetened condensed milk and prepare the pudding according to your recipe using only the milk it calls for. Let the pudding cool completely before folding in or topping with Cool Whip so it does not melt.
• Slice bananas about 1/4 to 1/2 inch thick for even layering. Thicker slices will require more bananas to fully cover each layer.
• Trefoil cookies have a buttery shortbread flavor and freeze well, so you can stock up during cookie season.
• If Trefoils are not available, vanilla wafers or Pepperidge Farm Chessmen cookies make excellent substitutes with a similar texture and flavor.
• This dessert can be made 24 to 48 hours in advance and stored in the refrigerator. The cookies will continue to soften as they absorb moisture, so texture will change slightly the longer it sits.