Banana Split Trifle!!!
I wanted to create something I had never made before. After taking a look at the ingredients that I had on-hand, the wheels started turning. With a little bit of thought, I decided to build something that mimicked one of my favorite summertime treats. And that is exactly how my Banana Split Trifle came to be.
This easy trifle contains all the flavors of a banana split, plus a few new additions. Layers of soft cake with banana pudding and fresh banana, and there is also a layer of whipped cream, cherries, strawberries, sticky chocolate sauce, and chopped pecans. That’s a lot of delicious in one dish. So give in to some traditional touches and try this bugger today!
After one bite, I knew it was something that I was going to make again and again. The perfect combination of ingredients satisfied my sweet tooth and probably caused me to eat a little bit more than I should have! And many of the other guests had the same reaction. After all, I had many requests for the recipe. So here it is! Check it out below and prepare to fall in love with your first bite!To Make this Recipe You’ Will Need the following ingredients:
Ingredients
1 Box Yellow Cake Mix or Angel Food Cake Mix
1 Lg Pkg. Banana Pudding
3 large bananas, sliced
1 ½ cups sliced fresh strawberries
1 ½ – 2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)
1 Container – Cool Whip, thawed
1 Jar Maraschino Cherries, diced
½ C Pecans, chopped
¼ cup chocolate syrup
Instructions:
Prepare the cake and make sure it’s completely cooled before assembling the dessert.
Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve.
*Note: When I assemble mine, I don’t allow the pudding to set completely before assembling because I want it to work it’s way in between the cake pieces before it firmly sets.
