🍒Banana Split Trifle😍


  • 1/2 cup toasted pecans or walnuts
  • 1 12 oz package milk or semi-sweet chocolate chips
  • 1 cup heavy cream
  • 2 3.4 oz instant vanilla pudding mix
  • 4 cup whole milk or half & half
  • 2 8 oz frozen whipped topping, thawed and divided {Or, 4 cups fresh whipped cream)
  • 1 Pineapple pound cake cubed (See Cook’s note)
  • 1 20 oz strawberry pie filling
  • 4 cups sliced fresh strawberries
  • 1 20 oz can crushed pineapple in syrup
  • 6 medium bananas sliced
  • 2 Tbsp grated milk chocolate
  • Maraschino cherries with stems



1Preheat the oven to 350°F. Spread the chopped nuts on a baking sheet. Roast for 6-8 minutes then set aside to cool completely.

2In 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.

3In 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)

4In a separate bowl, mix together the sliced fresh strawberries and strawberry pie filling.

5To assemble in a large trifle bowl or glass bowl, layer 1/3 of the cubed pound cake, top with 1/2 of the strawberries, 1/2 of the crushed pineapple, 3 sliced bananas. Drizzle the bananas with 1/3 of the chocolate ganache. Spread 1/3 of the pudding over the chocolate drizzle, then repeat until all ingredients are used ending with pudding.

6Top with whipped topping and sprinkle with toasted nuts and grated chocolate. Garnish as desired with maraschino cherries. Chill until serving.

7Just before serving the trifle warm the remaining ganache and serve on the side for drizzling.


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