Banana Split Trifle

This irresistible Banana Split Trifle is a showstopping dessert made with layers of pineapple pound cake, creamy vanilla pudding, chocolate ganache, strawberries, pineapple, and bananas, all topped with whipped cream and maraschino cherries. It’s a fun, make-ahead dessert for a crowd!

Course Dessert

Cuisine American, Southern

Keyword banana-split-trifle, easy-trifle-recipes

Prep Time 20

Chill Time 4

Servings servings

Calories 543kcal

Author Melissa Sperka

Ingredients

1/2 cup toasted pecans or walnuts
1 12 oz package semi-sweet chocolate chips or milk chocolate chips
1 cup heavy cream
2 3.4 oz instant vanilla pudding mix
4 cup whole milk or half and half
2 8 oz frozen whipped topping, thawed, divided use (Or 4 cups fresh whipped cream)
1 baked 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 chocolate
Maraschino cherries with stems

Instructions

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.
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.
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 one 8 oz container of whipped cream. (About 2 cups)
In a separate bowl, mix together the sliced fresh strawberries and strawberry pie filling.
Assemble: In a large trifle bowl or glass bowl begin with a layer 1/3 of the cubed cake, top with 1/2 of the strawberries, 1/2 of the crushed pineapple and 3 sliced bananas.
Drizzle the bananas with 1/3 of the chocolate ganache. Spread 1/3 of the pudding mixture over the chocolate ganache. Repeat layers until all ingredients are used ending with vanilla pudding.
Frost the top with whipped topping and sprinkle with toasted nuts and grated chocolate. Garnish as desired with maraschino cherries. Chill until serving.
Serving Tip: Just before serving the trifle warm any remaining ganache and serve on the side for drizzling.

Notes

Cake - For this recipe I use my Pineapple Pound Cake recipe found here. For a shortcut you could use a butter cake mix, yellow cake, or vanilla pound cake cut into cubes, purchased from your local bakery.
Whipped Cream - You can use fresh whipped cream in this recipe, if you prefer using heavy cream, vanilla extract and granulated sugar. Keep in mind,it's not as table as Cool Whip so it needs to be assembled the day you plan on serving it.
Chocolate - You can use semi-sweet chocolate chips, milk chocolate chips or dark chocolate chips for the ganache.
Nuts - You can customize using your favorite nuts. Walnuts, almonds or macadamia nuts.
Bowl Options - If you don't have a collection of trifle bowls, you can use a large see-through glass bowl and it will be equally as pretty. You'll need at least a 4 quart or larger to hold all of the ingredients.
Fully Cover Banana Layer to Prevent Browning - When adding bananas to the trifle, keep them completely covered on each layer so that they remain airtight to prevent oxidation and browning. You may choose to also go the extra step of tossing them with a small amount of fresh lemon juice before assembling the trifle.

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