 | | Banana Cream Trifle |
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1 package (4-serving size) vanilla instant pudding and pie filling
mix
2 cups cold milk
1 package (16 ounces) frozen banana breakfast quick bread loaf,
thawed and cut into 1-inch cubes (6 cups)
3 medium bananas, sliced
1 container (8 ounces) frozen whipped topping, thawed
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| Instructions |
| Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk. Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl; repeat. Cover and refrigerate until serving but no longer than 24 hours.
Store covered in refrigerator.
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