Candy Corn Banana Pudding Trifle
Dairy-Free
Candy Corn: Most people either love or hate this classic Halloween candy. I’m not a huge fan of it for a few reasons: The flavor, consistency, and the fact that it’s pure sugar with no nutritional value. What do I like about it? It’s so pretty and nostalgic!! Candy corn has been around for over a century. The shape and colors are a timeless reminder of the season, so I couldn’t imagine Halloween or fall without it. I was inspired to create a dessert reminiscent of this classic fall confection, but without actually using candy corn. (by all means, if you want to sprinkle a few on top, help yourself!)
My finished creation is a Dairy-Free Candy Corn Banana Pudding Trifle. It keeps the beauty of the trio of colors with great combination of flavors…and at least a little nutritional value with the bananas.😉 I made it dairy-free, because I miss enjoying a good ol’ banana pudding. Since I am lactose intolerant, this was the first banana pudding I have been able to enjoy in about 10 years. Vanilla pudding, fresh bananas, soft orange cake and dairy-free whipped topping all join together to make this a delicious Halloween party food. You can easily make individual dessert cups also, for a quick grab-and-go treat.
Let’s begin!
Ingredients:
How to make candy corn banana pudding trifle
Instructions:
Preheat oven to 350℉ / 176℃ and grease and lightly flour a 9x13 baking pan.
Enjoy!
💜Julie
Yield: 8-10
Candy Corn Banana Pudding Trifle (Dairy-Free)
My Dairy-Free Candy Corn Banana Pudding Trifle keeps the beauty of the trio of candy corn colors with a great combination of flavors. Vanilla pudding, fresh bananas, soft orange cake and dairy-free whipped topping all join together to make this a delicious Halloween party food without using actual candy corn.
Prep time: 10 MinCook time: 25 MinInactive time: 15 MinTotal time: 50 Min
Ingredients
Candy Corn trifle ingredients
Instructions
How to make candy corn trifle
- Preheat oven to 350℉ / 176℃ and grease and lightly flour a 9x13 baking pan.
- In a large bowl, whisk together the white cake mix and orange Jell-o mix.
- Add eggs, vegetable oil and water, then mix for about 2 minutes or medium speed until well combined.
- Pour batter into a greased and lightly floured 9x13 baking pan.
- Bake at 350℉ / 176℃ or until when checked with a toothpick comes out with a few moist crumbs.
- Let cake cool completely in pan, then cut into squares and set aside for later use.
- Make sure the coconut milk is cold, and froth it by using a mixer or pour into a container with lid and shake well.
- Mix together frothed coconut milk and pudding mix until well blended and thickens up, about 2 minutes.
- Refrigerate pudding for at least 5 minutes or until ready to build trifle.
- Gather your trifle dish or individual cups to begin building your trifle.
- Use the vanilla wafers to line the bottom of trifle dish or cup.
- Then, add about an inch layer of vanilla pudding.
- Slice the bananas and add a layer on top of the pudding, then add another layer of vanilla pudding on top of the bananas.
- Add a layer of the orange cake squares.
- Spoon the whipped topping into a large plastic baggie, snip the corner and pipe it out on top. (or you can just use a large spoon to plop it on and spread it out)
- Refrigerate until ready to serve.
Notes
You can use real whole milk for a substitute, but it will no longer be dairy-free.