Bananas, homemade vanilla pudding, toasted buttery Nilla Wafer crumbles, decadent caramel sauce and whipped cream layered together to make these individual trifles.  If you are wanting to make if for a crowd then you can layer it in a 9×13 inch dish.  But let’s admit it, the single serving ones are super cute! 🙂

Ingredients:

Vanilla Pudding 

• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 3 large eggs
• 3 1/2 cups milk, whole milk preferred for a creamier pudding

Nilla Wafer Crumble

• 2 1/2 cups coarsely crushed Nilla Wafers (about 3/4 of an 11-ounce box)
• 4 tablespoons butter, melted

Bananas, Cream and Caramel

• 2-4 ripe bananas
• 1/2 – 3/4 cup good-quality caramel sauce or your favorite homemade
• Sweetened whipped cream (1 cup heavy whipping cream whipped with 2-3 tablespoons powdered sugar)

Directions:

For the vanilla pudding, in a large bowl, whisk together the sugar, cornstarch, salt, vanilla and eggs until well-combined. Whisk in 1/2 cup of the milk. In a large saucepan, heat the remaining 3 cups milk over medium heat until it reaches a simmer. Slowly ladle in 1/2 cup or so of the hot milk into the egg mixture, whisking quickly and vigorously the entire time to avoid cooking the eggs and forming lumps. Repeat with another ladle of the hot milk, whisking until completely combined. This process tempers the eggs so they don’t scramble when added to the hot milk. Slowly pour the tempered egg/milk mixture into the simmering milk, whisking constantly, and cook over medium heat, stirring with a whisk or silicone spatula, until large bubbles break at the surface and the pudding is thick and bubbly, about 3-4 minutes. If desired, strain the pudding through a fine mesh strainer into a large bowl or just pour the pudding into a large bowl. cover the pudding with plastic wrap, pressing the plastic wrap directly on the surface of the pudding. Refrigerate until completely cooled, 4-5 hours.   For the Nilla wafer crumble, combine the crumbs with the melted butter. Spread the mixture onto a large baking sheet and bake at 350 degrees for 10-12 minutes, tossing once or twice, until the crumbs are golden and fragrant. They will appear soft right out of the oven, but once they cool on the baking sheet, they will crisp up. Once cool, the crumbs can be stored in an airtight container for 1-2 days.   To assemble, keep in mind, this isn’t rocket science. You can basically layer the components however you like but this is how I did it: Start with a few tablespoons of the crumbles and press into the bottom of an individual trifle dish or similar-type dish. I added each layer to all of the six dishes before proceeding with the next layer. Now add a dollop of vanilla pudding to cover the crumbles. Spread the pudding to the edges of the dish(es). Add slices of banana to cover the pudding. Top the bananas with a spoonful of sweetened whipped cream, spreading to the edges of the dish. Add another layer of Nilla Wafer crumbles and a drizzle of caramel. Another layer of pudding, bananas, whipped cream, a sprinkle of crumbles on top and a final drizzle of caramel.

Seriously, once you delve into this heavenly concoction, it won’t matter how it’s layered. Refrigerate the desserts for 1-2 hours (any longer and the bananas will have a tendency to get brown and mushy). Serve chilled.

Recipe from Mels Kitchen Cafe