Chocolate Pudding and Banana Trifle

Chocolate Pudding and Banana Trifle

Four ingredients are all you need to make this flavorful trifle recipe come together. Make the chocolate pudding from scratch with a jar of HERSHEY'S Spreads Chocolate or use HERSHEY'S Instant Pudding. Add it to layers of banana and vanilla wafer cookies for a decadent combination.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 48  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • CHOCOLATE PUDDING (recipe follows)
  • 60 vanilla wafer cookies
  • 3 bananas large
  • 1 container frozen non-dairy whipped topping (8 oz.), thawed

Directions

  • 1. Prepare CHOCOLATE PUDDING. Cover; refrigerate 6 to 8 hours or overnight.
  • 2. Cover bottom of 2-quart clear glass serving bowl with 20 vanilla wafer cookies. Spoon 1 cup chocolate pudding over vanilla wafers. Slice bananas; arrange layer of banana slices over pudding. Spread 1 cup whipped topping over pudding. Repeat layers of wafers, pudding, banana slices and whipped topping two more times, ending with pudding.
  • 3. Cover; refrigerate until ready to serve. Cover; refrigerate leftovers. About 15 servings.
  • CHOCOLATE PUDDING
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 eggs
  • 3 cups milk
  • 1 jar (13 oz.) HERSHEY'S Spreads Chocolate
  • 1 teaspoon vanilla extract
  • 1. Stir together sugar, cornstarch and salt in medium saucepan; blend in eggs. Gradually stir in milk.
  • 2. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in chocolate spread and vanilla. Pour into medium bowl; press plastic wrap directly onto surface. Refrigerate 6 to 8 hours or until set. Makes 4 cups pudding.
Ingredients sitting on a table

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