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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:

  1. 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.
  2. In a large bowl, whisk together milk and vanilla pudding mix. Let sit 5 minutes until thick.
  3. Whisk in sweetened condensed milk, Greek yogurt, and vanilla extract until smooth and creamy.
  4. In a separate bowl, beat heavy cream and powdered sugar with a mixer until stiff peaks form.
  5. Fold ¾ of the whipped cream into the pudding mixture until light and fluffy. Reserve the remaining whipped cream for the topping.
  6. 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.
  7. Spread the reserved whipped cream evenly over the top.
  8. Shave white chocolate over the outer portion of the whipped cream, leaving a circle open in the center.
  9. Sprinkle crushed vanilla wafers over the chocolate.
  10. In the center, create a small “nest” using the toasted coconut.
  11. Place Cadbury mini eggs in the coconut nest.
  12. Cover and refrigerate for at least 4 hours (or overnight) before serving.

Click HERE for a Downloadable Recipe Card!

Teresa Tip:

  • Use ripe bananas with some brown spots for the best flavor.

  • Press vanilla wafers along the inside of the bowl before layering to create beautiful visible layers.

  • Assemble the trifle the morning of or the night before serving.

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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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