Layers and layers of magical deliciousness! This Creamy Dreamy Banana Split Trifle is a decadent dessert that literally disappeared when I made it! I recently was asked to make a dessert for my husband’s work Christmas party. Now, I definitely have a wide variety of recipes to choose from, but I was feeling adventurous.
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.
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!
Serves 10-12
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
