Banana Split Trifle Recipes

BANANA SPLIT TRIFLE

Steps:

• Whisk milk and pudding together in a large bowl for 2 minutes. Stir in pineapple. Fold in whipped topping.
• Place 1/3 of the pound cake cubes in a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture on top. Line the side of the bowl with sliced strawberries. Place remaining strawberries over the pudding.
• Cover strawberries with 1/3 of the pound cake cubes. Pour 1/3 of the pudding mixture on top. Line the bowl with banana slices this time. Place remaining bananas over the pudding. Cover bananas with remaining pound cake cubes. Spread remaining pudding on top.
• Drizzle chocolate syrup all over the pudding, going in different directions. Sprinkle walnuts over chocolate. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.

BANANA SPLIT TRIFLE RECIPE - (4.3/5)

Steps:

• 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) preferably a clear bowl cause it looks so pretty. 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. *Hint: Don't allow the pudding to set completely before assembling because you want it to work it's way in between the cake pieces before it firmly sets.

BANANA SPLIT TRIFLE

Steps:

• Whisk mild and pudding for 2 minutes in a large bowl. Stir in pineapple.
• Place half of the angel food cake in a large glass bowl, preferrably a trifle bowl.
• Spread 1/3 of the pudding mixture on top.
• Cover with strawberriesHeat fudge topping according to microwave directions on the jar, just until pourable.
• Pour half of the topping over previous layer.
• Layer remaining cake cubes on top of the hot fudge layer.
• Spread another 1/3 of the pudding mixture, top with sliced bananas; cover with remaining 1/3 of pudding mixture.
• Spread whipped topping over all.
• Drizzle with hot fudge topping and sprinkle with pecans.
• Chill until serving. Garnish with strawberries and bananas just before serving.

BANANA SPLIT TRIFLE

Steps:

• If you have not purchased a prepared, packaged angel food cake, prepare and bake cake, following package directions. While cake is baking, prepare pudding mix with milk, following package directions. When cake has cooled, divide in half. In trifle dish or large salad bowl, break up half the cake into bite-size pieces. Top with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the syrup, half of the topping and half of the nuts. Repeat with remaining ingredients in order given. Chill until serving.

BANANA SPLIT TRIFLE RECIPE - (4.2/5)

Steps:

• 1.Preheat the oven to 350°F. Spread the chopped nuts on a baking sheet. Roast for 6-8 minutes then set aside to cool completely. 2.In a microwave safe bowl, melt together the chocolate chips and heavy cream. Melt in 20-30 second increments stopping to stir each time. Repeat until completely melted then set aside to cool slightly. 3.In a medium size mixing bowl using a mixer, whip together the pudding mix and cold milk. Whip for 2 minutes or until fully thickened. By hand fold in 1 container of whipped cream. (About 2 cups) 4.In a separate bowl, mix together the sliced fresh strawberries and strawberry pie filling. 5.To assemble in a large trifle bowl or glass bowl, layer ⅓ of the cubed pound cake, top with ½ of the strawberries, ½ of the crushed pineapple, 3 sliced bananas. Drizzle the bananas with ⅓ of the chocolate ganache. Spread ⅓ of the pudding over the chocolate drizzle, then repeat until all ingredients are used ending with pudding. 6.Top with whipped topping and sprinkle with toasted nuts and grated chocolate. Garnish as desired with maraschino cherries. Chill until serving. 7.Just before serving the trifle warm the remaining ganache and serve on the side for drizzling. Notes For a time saver, a vanilla pound cake from your local bakery could be used in place of the pineapple pound cake.