(Disclaimer: I’m revising/rewriting, therefore I think of pretty much nothing but the words on my pages and the next snack I’m going to shovel down my throat. Hence, this post.)

I fancy myself a relatively healthy eater, but–frankly–I’m a bit of a glutton when it comes to desserts. I can eat my weight in ice cream and I know no limits when it comes to rich, fudge-y chocolate cake. Unfortunately, those yummies aren’t exactly figure friendly, so I’m constantly hunting for and experimenting with low-calorie and/or low-sugar treats that I can consume guilt-free and without abandon.

I’ve had a taste for bananas lately (perhaps because of the Banana Nut Bread candle I’ve been burning twenty-four-seven), and the other day I had a very specific craving for banana pudding. I decided to make a trifle because they’re pretty and layered and full of scrumptiousness. I consulted Pinterest, my go-to place for all things delish, but I had a hard time finding a recipe that was both healthy and easy. So, I decided to create my own.

And, because it was just so darn yummy, I  wanted to share it with all of you!

***Banana Trifle***

Here’s what you’ll need for the nine (easy) layers:

• LAYERS ONE AND FIVE – Angel food cake, cut into bite-size pieces (I bought a large cake from the Safeway bakery, but you can certainly bake your own).
• LAYERS TWO AND SIX – Whip together 8 oz reduced-fat cream cheese (softened), one tub Fat-Free Cool Whip (thawed), 1/2 cup sugar or your favorite sugar substitute (I used Stevia).
• LAYERS THREE AND SEVEN – Three or four bananas, thinly sliced.
• LAYERS FOUR AND EIGHT – Whip together 3 cups cold non-fat milk, one large box of instant vanilla pudding, and one large box of instant banana cream pudding (I used the Jell-O Sugar-Free, Fat-Free option and my standing mixer).
• LAYER NINE – One tub Fat-Free Cool Whip.

1. Half of the diced angel food cake.
2. Half of the cream cheese mixture.
3. Banana slices.
4. Half the vanilla/banana pudding mixture.
5. Remaining angel food cake.
6. Remaining cream cheese mixture.
7. Banana slices.
8. Remaining pudding mixture.
9. Tub of thawed, Fat-Free Cool Whip (surrounded by a pretty ring of bananas).

A few notes:

• My husband called me a “trifling ho” no less than three times while I assembled this delectable creation. (Hardee har har.)
• I had the almost irresistible urge to drizzle both layers of angel food cake with banana rum, but since I knew I’d be sharing this dessert with my girlie, I thought better of it. Might try that one of these days though. 🙂
• While surfing Pinterest for trifle recipes, I happened upon this one, which calls for Nutter Butters in place of angel food cake. Yum.
• Feel free to experiment. I’ve seen versions of this recipe that included, among other things, chocolate ganache, Nilla Wafers, and strawberries. If you try a variation, please do let me know how it turns out!
• EDIT – In an wonderful occurrence of serendipity, my friend Jaime blogged about trifles today too, but in reference to the Friends episode where Rachel majorly botches her recipe. “It’s a trifle. It’s got all of these layers. First there’s a layer of ladyfingers, then a layer of jam, then custard, which I made from scratch, then raspberries, more ladyfingers, then beef sautéed with peas and onions, then a little more custard, and then bananas, and then I just put some whipped cream on top!” Oh, how I ♥ Friends.

Tell me: If calories and clogged arteries weren’t an issue, what dessert would you eat indefinitely? (Remember the rich and fudge-y chocolate cake I mentioned above? That. With ice cream. And raspberry sauce.)