Ingredients:
– 1 package red velvet cake mix
– 2 cups milk
– 1 can (14 ounces) sweetened condensed milk
– 1 package (5.1 ounces) instant vanilla pudding mix
– 4-5 ripe bananas, sliced
– 1 container (16 ounces) whipped topping
– Red food coloring (optional)
– Red velvet cookies or cake crumbs (for garnish)
– Banana slices (for garnish)
Instructions:
1. Bake the red velvet cake according to package instructions. Once cooled, crumble or finely chop the cake into small pieces or crumbs.
2. In a mixing bowl, whisk together the milk and sweetened condensed milk until well combined.
3. Add the instant vanilla pudding mix to the milk mixture and whisk until it begins to thicken.
4. Fold in the whipped topping gently until fully incorporated. Add a few drops of red food coloring if desired for a deeper red color.
5. In a large trifle dish or serving bowl, start layering: Begin with a layer of red velvet cake crumbs at the bottom, followed by a layer of sliced bananas.
6. Spread a portion of the pudding mixture over the bananas, ensuring an even layer.
7. Continue layering in the same order until all ingredients are used, finishing with a layer of the pudding mixture on top.
8. Garnish with additional red velvet cake crumbs or crushed red velvet cookies and banana slices.
9. Refrigerate the Red Velvet Banana Pudding for at least 4 hours or overnight to allow the flavors to meld together.
10. Serve chilled and enjoy this delightful fusion of red velvet goodness with creamy banana pudding!