My 14 year old daughter made Banana Split Trifle last night
This delightful dessert is a layered extravaganza, bursting with all the flavors of a classic banana split. It’s perfect for a potluck or a refreshing summer treat!
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow cake mix or Angel Food cake mix | 1 box (prepare according to package directions) |
| Instant banana pudding mix | 1 large package |
| Milk | As directed on pudding mix package |
| Large bananas | 3, sliced |
| Fresh strawberries | 1 ½ cups, sliced |
| Fresh pineapple | 1 ½ – 2 cups, chopped (or 1 can [6 oz] crushed pineapple, drained) |
| Cool Whip, thawed | 1 container |
| Maraschino cherries | 1 jar, diced |
| Pecans | ½ cup, chopped |
| Chocolate syrup | ¼ cup |
Instructions:
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Bake and Cool the Cake: Prepare the cake mix according to package instructions. Bake until a toothpick inserted in the center comes out clean. Let the cake cool completely before assembling the trifle.
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Prepare the Pudding: Whisk together the instant banana pudding mix with milk according to package directions. Set aside.
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Assemble the Trifle: In a trifle dish or large salad bowl, crumble half of the cooled cake into the bottom.
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Layer by Layer: Top the cake with half of the banana pudding, followed by half of the sliced bananas, strawberries, pineapple, Cool Whip, maraschino cherries, chocolate syrup, and pecans.
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Repeat and Chill: Repeat layers with the remaining cake, pudding, fruit, Cool Whip, cherries, chocolate syrup, and pecans.
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Setting Tip (Optional): For a softer cake texture, you can assemble the trifle without letting the pudding set completely. This allows the pudding to seep into the cake pieces for extra flavor.
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Chill and Serve: Cover the trifle dish and refrigerate for at least 2 hours, or until chilled. Serve cold and enjoy!
