Oh my goodness, let me tell you about the dessert that never fails to disappear at my potlucks – this glorious chocolate peanut butter banana trifle! It’s like all my favorite flavors had a party in one bowl. I first made it for my niece’s graduation barbecue when I needed something quick but impressive, and now people request it for every family gathering. The best part? Zero baking required! Just layer creamy vanilla and chocolate puddings with peanut butter fluff, fresh bananas, and crunchy cookies – it comes together in minutes but looks like you slaved for hours. Trust me, this no-bake beauty will have everyone begging for seconds and the recipe.

Why You’ll Love This Chocolate Peanut Butter Banana Trifle

Let me count the ways this dessert will become your new go-to!

No oven required – Just mix, layer, and chill. Perfect for hot summer days when baking sounds awful.
Ready in a flash – 20 minutes of prep = a dessert that looks like you spent hours.
Crowd-pleasing magic – Combines everyone’s favorite flavors in one gorgeous bowl.
Endlessly customizable – Swap out cookies, use different nuts, or add caramel between layers.
Make-ahead dream – Actually tastes better after chilling, so it’s stress-free for parties!

Honestly, the hardest part is waiting those two hours for it to set before digging in!

Ingredients for Chocolate Peanut Butter Banana Trifle

Here’s everything you’ll need to make this dreamy dessert – I promise it’s all simple stuff you might already have! The key is using cold milk for the puddings and letting that whipped topping thaw properly (no one wants icy chunks!).

2 (3.4 oz) boxes instant vanilla pudding mix (trust me, instant is key here)
2 (3.4 oz) boxes instant chocolate pudding mix
5 cups cold milk, divided (I use whole for extra creaminess)
1 (8 oz) tub whipped topping (Cool Whip), completely thawed
1/2 cup creamy peanut butter (the regular kind, not natural)
3–4 ripe but firm bananas, sliced about 1/4″ thick
2 cups crushed chocolate sandwich cookies (Oreos!) or chocolate graham crumbs
1 cup roasted salted peanuts (for that perfect salty crunch)
1/2 cup mini chocolate chips or chopped chocolate bars (for topping)
2–3 tbsp cocoa powder or extra cookie crumbs (for dusting)

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – this recipe is super flexible! Almond butter works great if you’re not a peanut butter fan (or try Nutella for a chocolate-hazelnut twist). No chocolate cookies? Graham crackers or even crushed pretzels add great texture. Important: Use bananas that are yellow with just a few brown spots – too ripe and they’ll turn mushy in the layers. And if you’re feeling fancy, swap the peanuts for toffee bits or caramel drizzle between layers!

How to Make Chocolate Peanut Butter Banana Trifle

Okay, let’s get to the fun part – building this glorious dessert! I promise it’s easier than it looks, and the layering is where the magic happens. Just follow these steps and you’ll have a showstopper that’ll make everyone think you’re a pastry chef.

Step 1: Prepare the Pudding Layers

First, grab two large bowls. In one, whisk together both boxes of vanilla pudding mix with 2 1/2 cups of that cold milk for a full 2 minutes – no cheating on the time! In the second bowl, do the same with the chocolate pudding and remaining milk. Now here’s the important part: let them sit for 5 minutes to thicken properly. I set a timer because I always get distracted! Once thickened, gently fold 1 cup of whipped topping into the vanilla pudding until it’s light and fluffy. The chocolate pudding stays as-is – its rich thickness is perfect for those decadent layers.

Step 2: Make the Peanut Butter Cream

This is my favorite step because the kitchen starts smelling amazing! Microwave your peanut butter for just 15-20 seconds to soften it – trust me, this makes mixing so much easier. Stir it until smooth, then gently fold it into 1 1/2 cups of whipped topping. Don’t overmix or you’ll deflate the fluffiness. The result should be this dreamy, peanut buttery cloud that’ll make you want to eat it with a spoon (I won’t tell if you sneak a taste).

Step 3: Layer the Trifle

Now for the fun assembly! Use a clear glass bowl so everyone can see those beautiful layers. Start with a generous layer of crushed cookies – about 3/4 cup. Then comes the vanilla pudding, followed by banana slices (press them gently into the pudding so they stay put). Sprinkle with some peanuts, then add a thick layer of that luscious chocolate pudding. Repeat until your bowl is nearly full, ending with cookies on top. Pro tip: leave about an inch at the top for the final whipped layer!

Step 4: Chill and Serve

Patience time! Spread the remaining whipped topping over the top, then sprinkle with extra peanuts, mini chocolate chips, and a dusting of cocoa powder. Now the hardest part – refrigerate for at least 2 hours (4 is better) to let those flavors marry and the layers set. When you’re ready to serve, watch everyone’s eyes light up as you scoop through all those dreamy layers. The perfect bite has a little bit of everything – creamy, crunchy, chocolatey, peanut buttery goodness!

Tips for the Perfect Chocolate Peanut Butter Banana Trifle

After making this trifle more times than I can count, here are my foolproof secrets for perfection every time! First, banana selection is key – use ones that are ripe but still firm (yellow with a few brown spots). Mushy bananas turn your layers into a sad mess. I always reserve some cookie crumbs and peanuts to sprinkle on top right before serving – that extra crunch makes all the difference. And here’s my best tip: make it the night before! The flavors get even better as they mingle in the fridge. Just add the final whipped topping and garnishes right before serving to keep everything fresh and pretty.

Serving & Storage

This trifle is best served chilled straight from the fridge – those cold layers are pure heaven! To keep leftovers fresh (if you’re lucky enough to have any), just cover tightly with plastic wrap. It’ll stay delicious for about 2 days, though the bananas will start browning after 24 hours. My trick? Brush banana slices with a little lemon juice before layering if you’re making it ahead. The slight tang actually complements the chocolate and peanut butter beautifully!

Chocolate Peanut Butter Banana Trifle Variations

Oh, the possibilities! Once you’ve mastered the basic recipe, it’s so fun to play around with different flavors. My nephew adores when I swap the cookie layer for crumbled brownie pieces – it turns this already decadent dessert into pure chocolate heaven. For my book club, I sometimes drizzle caramel sauce between the layers (just warm it slightly so it pours easily). Want a lighter version? Replace half the whipped topping with Greek yogurt – you’ll get that same creamy texture with a little tang. And here’s my favorite “grown-up” twist: add a splash of bourbon or Kahlúa to the chocolate pudding layer. Just don’t tell the kids!

Nutritional Information

Just a quick note – these numbers are estimates since brands vary (and let’s be honest, who measures cookie crumbs exactly?). For one generous serving, you’re looking at about: 460 calories, 22g fat, 58g carbs, and 9g protein. Not bad for a dessert that tastes this indulgent! Remember, nutritional info changes if you tweak ingredients – like using low-fat milk or skipping the peanut topping.

Frequently Asked Questions

Can I use homemade pudding instead of instant?
While you can try, instant pudding works best for this no-bake banana pudding trifle because it sets firmly without cooking. Homemade pudding often stays too soft for perfect layers. If you must use it, chill it thoroughly before assembling.

How do I keep the bananas from turning brown?
Two tricks: First, slice bananas right before layering (I wait until everything else is prepped). Second, you can toss slices in a little lemon juice or pineapple juice – the acid slows browning without affecting flavor in this peanut butter chocolate dessert.

Can I make this as individual servings?
Absolutely! This layered no bake dessert works great in mason jars or parfait glasses. Just divide all components evenly between 8-10 small containers. Perfect for parties where you want grab-and-go treats!

How far ahead can I make this?
It’s the ultimate make ahead party dessert! Assemble completely (except final toppings) up to 24 hours in advance. Add whipped cream and garnishes right before serving for maximum freshness and crunch.

Can I freeze leftovers?
I don’t recommend it – the bananas get weird textures when thawed. But stored properly in the fridge, this chocolate peanut butter banana trifle stays delicious for 2 days (if it lasts that long!).

Share Your Chocolate Peanut Butter Banana Trifle!

I’d absolutely love to see your creations! Tag me on Instagram when you make this trifle – I live for those gorgeous layer shots. And if you tweaked the recipe, tell me all about it in the comments below. Happy trifle-making, friends! Now go enjoy that perfect bite of chocolate-peanut-butter-banana heaven.

Decadent 3-Layer Chocolate Peanut Butter Banana Trifle Magic

Author: lucy
Total Time: 2 hours 20 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy layered dessert combining chocolate, peanut butter, and bananas in a no-bake trifle.

Ingredients

Scale

2 (3.4 oz) boxes instant vanilla pudding mix
2 (3.4 oz) boxes instant chocolate pudding mix
5 cups cold milk (divided)
1 (8 oz) tub whipped topping (Cool Whip), thawed
1/2 cup creamy peanut butter
3–4 ripe bananas, sliced
2 cups crushed chocolate sandwich cookies or chocolate graham crumbs
1 cup roasted salted peanuts (or chopped peanuts)
1/2 cup mini chocolate pieces or chopped chocolate candy (for topping)
2–3 tbsp cocoa powder or chocolate cookie crumbs (for dusting)

Instructions

Make vanilla layer: Whisk 2 boxes vanilla pudding mix with 2 1/2 cups cold milk for 2 minutes. Let thicken 5 minutes. Fold in 1 cup whipped topping until fluffy.
Make chocolate layer: Whisk 2 boxes chocolate pudding mix with 2 1/2 cups cold milk for 2 minutes. Let thicken 5 minutes.
Make peanut butter cream: In a bowl, microwave peanut butter for 15–20 seconds to soften. Stir until smooth, then fold into 1 1/2 cups whipped topping.
Layer the trifle: In a large glass bowl, add a layer of cookie crumbs, then a layer of vanilla pudding, then banana slices, then a sprinkle of peanuts. Add a thick layer of chocolate pudding. Repeat layers until the bowl is full.
Finish the top: Spread the remaining whipped topping over the top. Add extra peanuts, dust with cocoa/cookie crumbs, and top with mini chocolate pieces.
Chill: Refrigerate at least 2 hours (best 4+ hours) before serving so the layers set and the flavors meld.

Notes

Use ripe but firm bananas to prevent mushiness.
For a crunchier texture, reserve some cookie crumbs and peanuts for topping.
Can be made a day ahead for better flavor.
Substitute almond butter or Nutella if preferred.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 35g
Sodium: 420mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 9g
Cholesterol: 10mg

Keywords: chocolate peanut butter banana trifle, banana pudding trifle, chocolate pudding dessert, peanut butter chocolate dessert, layered no bake dessert, make ahead party dessert