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Bring a little extra sweetness and springtime magic to your Easter table with this show-stopping Banana Pudding Trifle! Layers of creamy vanilla pudding, fresh bananas, and crisp vanilla wafers come together for a rich, indulgent dessert that’s as fun to make as it is to eat. Topped with fluffy whipped cream, toasted coconut, white chocolate shavings, and a festive “nest” of Cadbury mini eggs, this no-bake trifle is the perfect centerpiece for your holiday celebration – and a guaranteed crowd-pleaser for kids and adults alike.
Easter Banana Pudding Trifle
Pudding Layer
- 2 cups cold whole milk
- 1 (5.1 oz) box instant vanilla pudding mix
- 1 (14 oz) can sweetened condensed milk
- 1 cup plain Greek yogurt
- 2 tsp vanilla extract
Whipped Cream
- 3 cups heavy whipping cream
- ½ cup powdered sugar
Layers
- 2 (11 oz) boxes vanilla wafers
- 8–9 ripe bananas, sliced
Easter Topping
- ½ cup sweetened shredded coconut
- ½ cup white chocolate, shaved with a vegetable peeler
- 6–8 Cadbury mini eggs
Directions:
- In a small skillet over medium heat, toast the shredded coconut for 2–3 minutes, stirring frequently, until lightly golden. Remove from heat and let cool completely.
- In a large bowl, whisk together milk and vanilla pudding mix. Let sit 5 minutes until thick.
- Whisk in sweetened condensed milk, Greek yogurt, and vanilla extract until smooth and creamy.
- In a separate bowl, beat heavy cream and powdered sugar with a mixer until stiff peaks form.
- Fold ¾ of the whipped cream into the pudding mixture until light and fluffy. Reserve the remaining whipped cream for the topping.
- In a large glass trifle dish or serving bowl, layer vanilla wafers, banana slices, and pudding mixture. Repeat 3–4 times until the dish is full.
- Spread the reserved whipped cream evenly over the top.
- Shave white chocolate over the outer portion of the whipped cream, leaving a circle open in the center.
- Sprinkle crushed vanilla wafers over the chocolate.
- In the center, create a small “nest” using the toasted coconut.
- Place Cadbury mini eggs in the coconut nest.
- Cover and refrigerate for at least 4 hours (or overnight) before serving.
Click HERE for a Downloadable Recipe Card!
Teresa Tip:
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Use ripe bananas with some brown spots for the best flavor.
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Press vanilla wafers along the inside of the bowl before layering to create beautiful visible layers.
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Assemble the trifle the morning of or the night before serving.
Check out some other spring recipes!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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