This no-bake dessert is the best banana pudding recipe made with Girl Scout Trefoils cookies! Trefoils Banana Pudding is a delicious dessert that consists of layers of buttery vanilla Trefoils Girl Scout cookies, sliced bananas, and a creamy vanilla pudding mixture.
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This southern dessert is a big hit for large gatherings such as Easter, summer BBQ’s, potlucks, family dinners, or for a lovely cool treat on a warm day.
This is truly my husband’s favorite dessert, and I’m grateful for that since it’s so easy to put together. The only drawback, is the waiting. You’ll need to wait at least 4 hours (overnight is better!) before digging into this delicious trefoil banana pudding.
For the full recipe, scroll down to the bottom of the post for the printable recipe card.
The Players for Banana Pudding with Trefoils
Ingredients:
- Sugar – You’ll need some plain white sugar to make our homemade banana pudding recipe.
- Flour – Adding flour to our pudding mixture will help to thicken it up nicely.
- Milk – I’ll be using whole milk for this classic recipe, but feel free to use any milk that you’d like, including heavy cream!
- Egg Yolks – Using whisked egg yolks not only acts as a thickener, but it will bring a velvety smooth consistency to our Trefoils banana pudding.
- Butter – Butter can help balance the flavors in your pudding by providing a subtle sweetness and richness.
- Vanilla – Using pure vanilla extract will help bring warmth and sweetness to our pudding.
- Trefoils – If you’ve never heard of Trefoils cookies, they are girl scout shortbread cookies that are simple and buttery, offering a classic and timeless flavor. You’ll need one box of them.
- Bananas – Four large fresh bananas are needed for our banana pudding. I recommend using almost under-ripe bananas so that when it sits in the refrigerator, they don’t become soggy.
Tools:
- Casserole Dish – The fun part of this recipe is showing off this delicious banana pudding! Use a glass baking dish to show off the beautiful banana, pudding, and cookie layer! Make this banana pudding trifle with a gorgeous large trifle dish or use an 8″x8″ glass baking dish.
How to make Banana Pudding with Trefoils
In a saucepan, whisk together the sugar and flour. Pour in the cold milk and whisk the mixture over medium heat until it has thickened about 10 minutes.
In a separate bowl with your whisked egg yolks, add a small amount of the hot milk mixture to the eggs and stir well. Adding a tiny amount of hot milk to the egg yolks is called Tempering. This step is crucial to prevent the eggs from curdling or scrambling when exposed to the high temperatures of the hot milk and sugar mixture.
Add the egg yolks into the saucepan, whisking well. Bring to a gentle simmer and cook for 2 minutes, stirring constantly.
Remove from the heat and add your butter and vanilla extract. Allow the mixture to cool for 10 minutes. The pudding will begin to thicken as you let it sit.
Layer the Banana Pudding
In an ungreased 8″x8″ baking dish or trifle bowl, layer 1/2 of the Trefoils shortbread cookies on the bottom(about 16 cookies) as the bottom layer. Next, add 1/2 of the sliced bananas on top of the cookies. Lastly, pour 1/2 of the pudding mixture on top of the bananas. Repeat the layers, ending with the top layer as pudding.
Quick Order: layer of cookies, layers of bananas, layer of pudding. Repeat.
Place some plastic wrap on top of the banana pudding and refrigerate overnight. When serving, take the remaining cookies and place them in a food processor or a sandwich bag and smash the cookies into crumbs. Sprinkle the top with crushed Trefoils shortbread cookie crumbs. for best results, eat within 2-3 days. Enjoy!
What other Cookies can I use to make Banana Pudding?
Experiment with different cookie options based on your preferences and taste. Keep in mind that the choice of cookies can impact the overall flavor and texture of the banana pudding, so feel free to get creative and tailor the recipe to your liking!
- Vanilla Wafers: This is the classic choice and is commonly used in traditional banana pudding recipes. Vanilla wafers (Nilla Wafers) provide a sweet and crunchy layer between the creamy pudding and the bananas.
- Shortbread Cookies: Shortbread cookies can add a rich, buttery flavor to the banana pudding. They are simple butter cookies that have a tender texture and complements the creaminess of the pudding.
- Graham Crackers: Crushed graham crackers can be used to create a different texture and a slightly nutty flavor in your banana pudding. They add a subtle sweetness that pairs well with the bananas.
- Biscuits or Ladyfingers: For a unique twist, you can use biscuits or ladyfingers to create layers in your banana pudding. These options can add a different texture and flavor profile to the dessert.
- Cinnamon Sugar Cookies: Consider using cinnamon sugar cookies (such as Canelitas) to add a hint of spice to your banana pudding. The warmth of cinnamon can complement the sweetness of the bananas and pudding.
- Chessmen Cookies: Using Pepperidge Farm Chessmen Cookies is a great option. Chessmen cookies are buttery shortbread cookies shaped like chess pieces, and their sweet and rich flavor adds a delightful twist to the classic banana pudding.
Storage Instructions
To store, keep your Trefoils Banana Pudding covered in plastic wrap in the fridge for up to 3 days.
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If you end up making this Girl Scouts Trefoils Banana Pudding, leave me a comment. I would love to chat with you!
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Banana Pudding with Trefoils Girl Scout Cookies
Ingredients
- 3/4 cup sugar
- 1/3 cup flour
- 3 cups milk
- 3 egg yolks, whisked
- 2 tbsp butter
- 2 tsp vanilla extract
- girl scout cookies (40 cookies per box)
- 4 bananas, cut into 1/4" slices
Instructions
- In a saucepan, whisk together the sugar and flour. Pour in the milk and cook over medium heat until the mixture has thickened about 10 minutes.
- In a separate bowl with whisked egg yolks, add a small amount of the hot milk mixture to the eggs and stir well. Add the egg yolks into the saucepan, whisking well. Bring to a gentle simmer and cook for 2 minutes, stirring constantly. Remove from heat and add your butter and vanilla extract. Allow the mixture to cool for 10 minutes.
- In an ungreased 8"x8" baking dish, layer 1/2 of the Trefoils shortbread cookies on the bottom(about 16 cookies), followed by 1/2 of the sliced bananas and 1/2 of the pudding. Repeat the layers, ending with pudding on top.
- Place some plastic wrap directly on top of the banana pudding and refrigerate overnight. When serving, top with crushed Trefoils shortbread cookie crumbs if desired. Enjoy!
Notes
1 Peter 3:3-4 - "Your beauty should not come from outward adornment, such as elaborate hairstyles and the wearing of gold jewelry or fine clothes. Rather, it should be that of your inner self, the unfading beauty of a gentle and quiet spirit, which is of great worth in God’s sight."
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