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:
-
White cake mix 16-17oz
-
3oz box of orange Jell-o mix
-
4 large eggs
-
3/4 cup vegetable oil
-
1/2 cup water
-
1 can 13.5oz coconut milk (cold and frothed)
-
3.4oz box or vanilla instant pudding mix
-
8-12 vanilla wafers (depends of size of your trifle dish.)
-
2 large bananas
-
9oz or larger tub of dairy-free whipped topping (I use So-Delicious Coco Whip, made with coconut oil)
How to make candy corn banana pudding trifle
Instructions:
Preheat oven to 350℉ / 176℃ and grease and lightly flour a 9×13 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 9×13 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.
This cake has a subtle orange color and flavor, just right for blending with the vanilla pudding and bananas.
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 for at least 5 minutes or until needed.
Gather your trifle dish or individual cups to begin building your trifle.
There is always some people who do not care for bananas, so I made a large trifle with bananas and some small cups without the bananas.
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.
Now for the delicious dairy-free whipped topping.
So-delicious has created an amazing array of dairy-free products and they never disappoint, the flavor is amazing.
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)
I made a large trifle and about four small individual dessert cups without the bananas. Refrigerate until ready to serve.
If you want to sprinkle a few candy corn’s on top, go right on ahead!
You could also set out a small bowl of them, so guest can add their own if they desire.
Enjoy!
💜Julie
Candy Corn Banana Pudding Trifle (Dairy-Free)
Ingredients
- White cake mix 16-17oz
- 3 oz box of orange Jell-o mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup water
- 1 can 13.5oz coconut milk cold and frothed
- 3.4 oz box or vanilla instant pudding mix
- 8-12 vanilla wafers depends of size of your trifle dish.
- 2 large bananas
- 9 oz or larger tub of dairy-free whipped topping I use So-Delicious Coco Whip, made with coconut oil
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- 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.
Candy Corn Banana Pudding Trifle (Dairy-Free)
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃ and grease and lightly flour a 9×13 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 9×13 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.
