April Recipes

Banana Cream Caramel Trifle

Serving dish of Banana Cream Caramel Trifle
Hands On:
45 minutes
Total Time:
105 minutes


  • 3 cups Hy-Vee granulated sugar, divided
  • ⅔ cup Hy-Vee all-purpose flour
  • 1 tsp Hy-Vee salt, divided
  • 5 cups Hy-Vee whole milk
  • 8 Hy-Vee large egg yolks
  • 2 tbsp Hy-Vee salted butter, plus ½ cup, chopped, divided
  • 2 tsp Hy-Vee vanilla extract
  • 2 ¾ cups Hy-Vee heavy whipping cream, divided
  • 1 ½ (8.8-oz.) pkg. Lotus Biscoff cookies
  • ½ cup Hy-Vee powdered sugar
  • 4 ripe bananas, sliced
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For custard, whisk together 1½ cups granulated sugar, flour, and ¾ tsp. salt in a large saucepan. Gradually whisk in milk. Whisk in egg yolks. Bring to a boil, stirring constantly. Reduce heat to medium-low heat. Cook and stir 3 minutes. Remove from heat. Stir in 2 tablespoons butter and vanilla until butter is melted. Transfer to a large bowl. Place plastic wrap on surface to cover; cool completely at room temperature.
For caramel sauce, heat and stir remaining 1½ cups granulated sugar in a medium saucepan over medium heat 4 to 5 minutes or until sugar turns a deep amber. Remove from heat and carefully stir in remaining ½ cup chopped butter until melted. Gradually stir in ¾ cup heavy cream until combined; stir in remaining ¼ teaspoon salt. Return to heat and simmer 1 minute. Remove from heat and cool to room temperature.
Place cookies in food processor. Cover and process until finely ground; set aside.
Beat remaining 2 cups heavy cream and powdered sugar in large bowl with an electric mixer on high until soft peaks form (tips curl).
To assemble, reserve 2 tablespoon cookie crumbs and 2 tablespoon caramel sauce for garnish. Place 1½ cups cookie crumbs in bottom of a 3½-quart trifle dish. Layer with half each custard, bananas, caramel sauce and whipped cream. Repeat layers with remaining cookie crumbs, custard, bananas, caramel sauce and whipped cream. Chill 1 hour. Drizzle with reserved caramel sauce and sprinkle with reserved cookie crumbs before serving.

Nutrition Facts

Serving Size: ⅔ cup
Serves: 24
Amount Per Serving
% Daily Value*
Total Fat: 21g 27%
Saturated Fat: 12g
Trans Fat: .5g
Cholesterol: 115mg 38%
Sodium: 230mg 10%
Total Carbohydrate: 50g 18%
Dietary Fiber: 0g 0%
Sugars: 39g 78%
Protein: 5g 10%

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