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)|
|1 cup||Almond milk (or milk of choice)|
|2 tbs||Cornstarch (dissolved in 2 tbs water) |
|1/2 cup||Baking stevia or 1 cup sweetener of choice that measures like sugar|
|1 tsp||Vanilla 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 |
|3 medium||Ripe banans, sliced|
|Optional:||Additional cookies crushed for topping|
 Or 2 tbs arrowroot starch or tapioca flour. All three work as a thickening agent.
 Or gluten free cookies of choice, or peanuts/almonds, or dashing dish baked good/cookie of choice.
|Calories per Serving||250|
|Saturated Fat||4 g|
|WWP+: (per serving)||7|
|SmartPoints™: (per serving)||11|
|Freestyle Points: (per serving)||11|