Skinny Southern Trifle

When I was little my mama used to make a recipe she called Southern Trifle. Full of bananas, whipped cream, vanilla pudding and wafer cookies, mama’s Southern Trifle is one of those recipes that even after having not had it for years, I can still taste.

However, as of late, Collin Murray and I are watching our waistlines — it’s hard to be a skinny chef especially when most of the recipes from Baking Vintage end up on my hips. So I consulted with my mama and she made some suggestions as to how to lighten up her infamous Southern Trifle.

Skinny Southern Trifle fits into the realm of what I call a ice-box dessert because you need not turn on an oven to make it, you simply assemble the dessert and pop it into the fridge to “marinate”. As the trifle sits, the cookies soften and the bananas firm up and my-oh-my do the flavors meld together well. Honestly, this is the perfect thing to make on a warm, almost-summer day, and how fantastic is it that you don’t have to even turn on the oven?

I made this recipe in a large bowl, but if you’re feeling classy, you can easily make this dessert in individual dishes for a fetching presentation at the end of a lovely summer barbecue.

And finally, as a disclaimer, please don’t judge the contents of this recipe for I promise that the combination of Cool-Whip, instant fat-free vanilla pudding and store-bought cookies makes for a trifecta of deliciousness. It may not look fancy-pants but it is totally scrumptious and figure-friendly too…

Skinny Southern Trifle (inspired by my Mama)

Serves 6

1 package Jello fat-free instant vanilla pudding

2 cups skim milk

1-1litre tub 95% fat-free Cool Whip, thawed

1 box Nilla Wafers

6-8 bananas, sliced into ¼ inch disks

In a large bowl, combine the pudding mix with the skim milk, whisk till smooth and allow to set, approximately five minutes. Gently fold in ¾ of the tub of the Cool Whip.

In a large serving bowl, spread a small amount of the pudding mixture on the bottom, top with a layer of bananas and a layer of Nilla Wafers. Continue in this pattern, ending with the banana layer. Top with the remaining Cool Whip.

Refrigerate for at least two hours before serving. Enjoy!

2 Responses to “Skinny Southern Trifle”
  1. Laura Robinson says:

    Katie, This recipe actually came from our cousin Rosemary who brought to all the family get togethers because she was the worst cook in the world and always on some weirdo diet. I mean the lady could screw up orange juice. This is a great recipe and I make it all the time for big potlucks. It only requires stirring which if it is hot is the only thing you want to do.

    Tori says hello.

    Aunt Laura

  2. Katie says:

    Rosemary who wore the long fake nails and diamonte studded Santa sweaters? God bless her, her puddin’ is most delicious!

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