Skinny Banana Pudding Trifle

Here's the Dish

When I was thinking about what kind of dessert I would like to make for mothers day, I began to think about the desserts that my mom enjoys the most. My mom is certainly a vanilla, whip cream, caramel kind of person, but she also loves anything with pudding- mainly banana pudding! So naturally I thought- why not make a healthier version of banana pudding!?! Since it is mothers day, I decided to take this traditional dessert a step further, to make it extra beautiful (because let’s face it, mom’s deserve it), and so I came up with a banana pudding served in a pretty trifle glass! You can either make this recipe in individual glasses, or in one big glass bowl! Either way, this dish will bless your mom’s socks off with both the incredible taste, and pretty presentation! Enjoy!


The estimated total time to make this recipe is 30-35 minutes.


To Make the Banana Pudding:Combine bananas, eggs, milk, cornstarch, sweetener, salt, and vanilla in a blender. Blend until smooth. Pour into a medium saucepan. Cook on medium heat until thick, whisking constantly. (Note: It is important that you stir constantly, or lumps will form.) Once filling becomes thick, (like a pudding consistency), remove from heat, and let cool. Refrigerate for at least 30-60 minutes. Once banana pudding has chilled, fold in 1 cup Tru Whip. 


To Make the Trifle: Start with a enough wafers or graham crackers to fill the bottom of your container (s), then cover the cookies with some of your sliced bananas then the pudding, then a layer of whipped topping. Repeat these layers and top with whipped topping and some crushed cookies if desired! Store in fridge until ready to serve. 

Note: This recipe makes 1 large trifle, or 4-8 individual trifles, depending on size of glass used.


1 1/2 cup Mashed ripe bananas, (about 3 medium)
3 Egg yolks
1 cupAlmond milk (or milk of choice)
2 tbsCornstarch (dissolved in 2 tbs water) 1
1/2 cupBaking stevia or 1 cup sweetener of choice that measures like sugar
1/4 tspSalt
1 tspVanilla extract
1 (8 oz) container Tru whip or Light whipped topping (not the kind in a can)
4 cups Vanilla wafers or 4 cups organic Annie's graham bunnies 2
3 mediumRipe banans, sliced
Optional: Additional cookies crushed for topping

1 Or 2 tbs arrowroot starch or tapioca flour. All three work as a thickening agent.

2 Or gluten free cookies of choice, or peanuts/almonds, or dashing dish baked good/cookie of choice.

Katie's Tip!

You could also replace the cookies with crushed roasted almonds or peanuts for a lower carb and lower sugar version!

Nutrition Breakdown

8 Servings
250 Calories per Serving
8 g Fat
45 g Carbohydrate
3 g Fiber
20 g Sugar
3 g Protein
7 WWP+*

*Weight Watchers Points per serving


Beth said:

As delicious as this looks I don’t believe it should be tagged as gluten free :( – oh how I wish it was. Both the Nilla Wafers or the Anne’s bunnie grahams have flour (gluten) in them. Darn it … guess I’ll just have to make this without the cookies.

May 6th, 2014 — 11:38am  |  Reply

Dashing Dish said:

I also gave an option with nuts…but you can use any gluten free cookies crumbled :)

May 6th, 2014 — 4:00pm  | 

Ashtyn said:

If you use arrowroot powder instead, do you still need to dissolve it in the 2 tbs of water?

May 6th, 2014 — 11:53am  |  Reply

Amy Tinnin said:

Banana pudding one of my favorite desserts!! However, I always feel guilty when I eat it. That is until now! Thank you so much for this skinny version! Can’t wait to try it!

May 7th, 2014 — 4:52pm  |  Reply

Dashing Dish said:

yeah!!! :) hopefully you will have someone make it for you if you are having it for mothers day ;)

May 7th, 2014 — 7:21pm  | 

Shari Butler said:

This was really good and my husband usually knows when I use stevia so he didn’t mention it. Just incase is there anything other than stevia that you can use for the next time and not effect the points? Just curious.

May 9th, 2014 — 12:08am  |  Reply

Nao said:

How can I prevent the pudding to turn brown?

May 12th, 2014 — 11:05am  |  Reply

Dashing Dish said:

did yours turn brown? mine didn’t… i suggest adding 1/2 tsp lemon juice

May 14th, 2014 — 6:06pm  | 

Mercedes said:

what about using xyantham gum as a thickening agent?

June 1st, 2014 — 6:08am  |  Reply

Erin said:

Yum! Any other pudding options? This was great!!

November 18th, 2014 — 8:40pm  |  Reply

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