📖 Instructions

1. First, peel and slice your bananas. Aim for about 1/4-inch thickness. You want them to be substantial enough to hold their shape but thin enough to layer easily. *Tip*: Toss the sliced bananas with a tablespoon of lemon juice to prevent them from browning. Nobody wants brown bananas in their trifle!
2. Next, prepare the vanilla pudding according to the package directions. Some boxes might need a little milk. For a richer flavor, use whole milk and add a teaspoon of vanilla extract. For an extra *oomph*, stir in 1/2 teaspoon of rum extract (optional, but highly recommended!).
3. Now, crush the Nilla wafers. You can do this in a zip-top bag with a rolling pin, or use a food processor for a finer crumb. You want them to be crushed but still have some texture. I find that crushing them in a ziplock bag is the way to go.
4. Time to assemble the trifle! In a large trifle dish (or any large, clear bowl), start with a layer of crushed Nilla wafers. About a third of the total amount should do.
5. Spoon about half of the prepared vanilla pudding over the wafer layer, spreading it evenly. Ahh, the creamy deliciousness!
6. Arrange a layer of sliced bananas over the pudding. Use half of the sliced bananas for this layer.
7. Repeat the layers: Add another layer of crushed Nilla wafers, followed by the remaining vanilla pudding, and then the remaining sliced bananas.
8. Top with whipped cream. You can use store-bought whipped topping for convenience, or make your own whipped cream for a more decadent treat. I always think homemade is better, but hey, no judgement here! If you want, sprinkle a few extra crushed Nilla wafers on top for garnish.
9. Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld together and the wafers to soften slightly. *Patience is key!* But if you can't wait, I totally get it. It's still delicious right away. Serve cold and enjoy!