Fruit Bowl Sundae
Desserts like this Fruit Bowl Sundae are fun to make and eat. This sundae is made with layers of lush cookies and cream, sweet strawberries, bananas, tropical pineapple chunks and salted caramel peanuts tossed in for a bit of crunch. Not only is there no need to worry about melting ice cream, when displayed in a trifle bowl it serves as a gorgeous dessert centerpiece as well. Just pass out spoons and step aside.
Easy Fruit Bowl Sundae Recipe
If you’re a regular visitor to my website you know I love trifles. I do, I make them all the time. They tend to have that “Wow” factor that I so love making and serving. No worries about melting ice cream with this shareable sundae. How to make a Fruit Bowl Sundae: (Scroll down for full printable recipe.)
- Macerate the Strawberries – Sprinkle the sliced strawberries with 1/2 cup granulated sugar. Mix well then chill until the sugar dissolves and forms a syrup.
- Melt Chocolate – In the microwave, melt the chocolate chips and heavy cream together. Melt in 20 second increments stopping to stir each time. Repeat until smooth. Set aside to cool slightly.
- Combine – Mix together whipped topping with the crushed chocolate sandwich cookies.
- Bananas – Toss the sliced bananas with the lemon juice.
- Assemble the Sundae – In the bottom of a large bowl or trifle bowl. layer 1/3 pineapple, 1/3 banana slices and 1/3 sliced strawberries. Drizzle with 1/3 melted chocolate and 1/3 nuts.
- Cover with 1/2 of the cookie cream. Repeat layers until all of the ingredients are used.
- Top with whipped cream and garnish with maraschino cherries.
- Chill for 2 hours before serving.
How to Make the BEST Fruit Bowl Sundae Recipe
Trifles by their very nature are all about layering ingredients. The sky is the limit with combinations and there’s plenty of room to personalize. While browsing the nut section of the supermarket,
- Ingredients you’ll need to make a Fruit Bowl Sundae: Strawberries, fresh pineapple, granulated sugar, bananas, fresh lemon juice, milk chocolate chips, heavy cream, containers frozen whipped topping, chocolate creme filled cookies crushed (i.e. Oreos), honey roasted peanuts and maraschino cherries with stems.
- Kitchen tools you’ll need: Large Trifle bowl, medium bowl measuring cups and spoons and offset icing spatula.
- I stumbled upon salted caramel peanuts and jumped at the chance to use them in this dessert. However, feel free to adapt using your favorite nuts.
- Due to the bananas this fruit bowl sundae should be made fairly close to the time you’d like to serve it. I do recommend that you toss them with lemon juice which does help to delay the browning of the banana slices.
- The syrup from the strawberries helps as well, so make sure the berry layer is over the bananas.
- Store Fruit Bowl Sundae chilled in the refrigerator for up to 2 days after serving.
More Trifles Recipes to Make
- Irresistible fresh fruit filled Punch Bowl Fruit Salad Trifle for baby and bridal showers or warm weather soirées.
- My magnificent Red Velvet White Chocolate Cheesecake Trifle worthy of the holidays or any special occasion.
- Easy Blueberry Cheesecake Trifle features cubed angel food cake.
- Boston Cream Doughnut Trifle is super simple to make layered with chocolate ganache, doughnuts and vanilla pudding.
- My fun Birthday Cake Funfetti Trifle recipe proves you don’t have to wait until your birthday to have birthday cake.
- Another fruit salad you may like to try is this party ready Pina Colada Fruit Salad from Averie Cook’s.
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Helpful Kitchen Items:
Fruit Bowl Sundae
Ingredients
- 2 lb strawberries hulled and sliced
- 1/2 cup granulated sugar
- 3 cups fresh pineapple chunks
- 6 bananas sliced
- 1 Tbsp fresh lemon juice
- 12 oz milk chocolate chips
- 1/2 cup heavy cream
- 3 8 oz containers frozen whipped topping thawed and divided
- 12 oz chocolate creme filled cookies crushed (i.e. Oreos)
- 1 5 oz salted caramel OR honey roasted peanuts
- 6 maraschino cherries with stems
Instructions
- Sprinkle the sliced strawberries with 1/2 cup granulated sugar. mix well, then chill until the sugar dissolves and forms a syrup.
- In the microwave, melt the chocolate chips and heavy cream together. Melt in 20 second increments stopping to stir each time. Repeat until smooth. Set aside to cool slightly.
- Mix together 16 oz whipped topping with the crushed chocolate sandwich cookies.
- Toss the sliced bananas with the lemon juice.
- Assemble: In the bottom of a large bowl or trifle bowl. layer 1/3 pineapple, 1/3 banana slices and 1/3 sliced strawberries. Drizzle with 1/3 melted chocolate and 1/3 nuts.
- Cover with 1/2 of the cookie cream. Repeat until all of the ingredients are used.
- Top with whipped cream and garnish with maraschino cherries.
- Chill for 2 hours before serving.
My boyfriend is a diabetic. Can you substitue artifical sweetener for the sugar and unsweet chocolate chips for the regular chocolate chips.
I’ve never made it that way but I suppose you could use lower sugar items for this dish. Most dishes can be modified to suit diabetics. Come back and comment if you try it you may help someone else.
My uncle is diabetic, and my aunt does substitute.