Description
Decadent layers of of whipped cheesecake pudding , mixed berry cake, fresh fresh raspberries, blackberries and sliced bananas, and Nilla wafers and topped with a generous amount of homemade whipped cream.
Ingredients
Units
Scale
- 14 oz can condensed milk
- 1 1/2 cup cold water
- 5 oz package cheesecake Jello instant pudding mix
- 5 cups heavy cream
- 11 oz vanilla wafer cookies
- 3 ripe bananas
- 2 cups raspberries
- 1 cup black berries
- 1 box vanilla cake mix
- 3 eggs
- 1/3 cup olive oil (or vegetable oil)
- 3/4 cup mixed berry jam
Instructions
- Make pudding. In an electric mixer, whisk condensed milk and water until combined. Pour in pudding mix and whisk until pudding is smooth. Pour instant pudding mixture into an airtight container and seal with lid. Leave in the fridge for at least 30 minutes to chill.
- Make cake. Grease a cake pan with butter and line with parchment paper. Use a store bought cake mix, make cake batter according to package instructions. Fold in 3/4 cup of mixed berry jam into the cake. Pour mixture into lined cake pan. Bake according to package instructions.
- Cool cake on rack for about 1 hour to cool. Once cooled, slice into cubes.
- When cake has cooled, make whipped cream. Using an electric mixer on medium-high speed, whisk cream until it starts to thicken and stiff peaks form. You’ll have stiff peaks when you pull out the whisk and it cream stands up straight on the whisk. Remove 1 cup of whipped cream for the topping.
- Fold whipped cream into pudding until evenly mixed and fluffy.
- Assemble banana pudding in a trifle dish or deep dish. First spread a layer of pudding on the bottom of the dish. Next, crumble cake cubes over pudding. Next add a layer of fruit – sliced bananas and berries. Top with a layer Nilla wafers before starting another layer of pudding. Repeat 2 more times until the truffle is filled.
- Top with extra whipped cream, fruit and cake and Nilla wafer crumbles.
- Scoop into serving cups and enjoy!