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Banana Split Trifle recipe

Banana Split Trifle

Course Dessert
Cuisine American
Keyword banana-split-trifle
Prep Time 20 minutes
Chill Time 4 hours
Servings 16 servings
Calories 543kcal
Author Melissa Sperka


  • ½ 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 tablespoon grated milk chocolate
  • Maraschino cherries with stems


  • 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 1 container of whipped cream. (About 2 cups)
  • In a separate bowl, mix together the sliced fresh strawberries and strawberry pie filling.
  • To assemble in a large trifle bowl or glass bowl, layer ⅓ of the cubed pound cake, top with ½ of the strawberries, ½ of the crushed pineapple, 3 sliced bananas. Drizzle the bananas with ⅓ of the chocolate ganache. Spread ⅓ of the pudding over the chocolate drizzle, then repeat until all ingredients are used ending with pudding.
  • Top with whipped topping and sprinkle with toasted nuts and grated chocolate. Garnish as desired with maraschino cherries. Chill until serving.
  • Just before serving the trifle warm the remaining ganache and serve on the side for drizzling.


Pineapple Pound Cake recipe here
A vanilla pound cake from your local bakery could be used in place of the pineapple pound cake, if desired. 


Serving: 1serving | Calories: 543kcal | Carbohydrates: 57g | Protein: 8g | Fat: 33g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 145mg | Potassium: 578mg | Fiber: 5g | Sugar: 38g | Vitamin A: 794IU | Vitamin C: 25mg | Calcium: 174mg | Iron: 2mg