Banana Split Trifle
The beloved classic banana split is transformed in this fruity trifle that’s layered with the flavors of summer and fit to serve at any celebration.
Recipe - St. Louis Park Liquor
Banana Split Trifle
Prep Time15 Minutes
Servings8
Cook Time15 Minutes
Ingredients
1 Cub angel food cake, cut into ¾-inch cubes
1 box (3.9 oz) vanilla Jell-O instant pudding
2 bananas, sliced
1 cup strawberries, halved
1 cup pineapple pieces
2 tubs (8 oz) Cool Whip original whipped topping, divided
1.5 pkg (6 oz total) Baker’s Premium Baking Bar semi-sweet chocolate, chopped
Chocolate syrup, for topping
Sprinkles, for topping
Directions
- Make chocolate mousse layer; in a medium glass bowl, microwave 1 tub Cool Whip and chopped chocolate on high for 2 to 2 ½ minutes or until chocolate is melted and mixture is well blended, stiffing after each minute. Set aside and let stand for 15 minutes.
- Make vanilla pudding according to package. Set aside.
- Layer half of the angel food cake across the bottom of trifle dish, top with vanilla pudding. Layer in bananas, strawberries, and pineapples (save a few of each for garnish). Top with remainder of angel food cake.
- Spread chocolate mousse over top, using a rubber spatula to spread to the edges.
- Finish with large dollops of Cool Whip and top with remaining fruit, chocolate syrup and sprinkles.
15 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Make chocolate mousse layer; in a medium glass bowl, microwave 1 tub Cool Whip and chopped chocolate on high for 2 to 2 ½ minutes or until chocolate is melted and mixture is well blended, stiffing after each minute. Set aside and let stand for 15 minutes.
- Make vanilla pudding according to package. Set aside.
- Layer half of the angel food cake across the bottom of trifle dish, top with vanilla pudding. Layer in bananas, strawberries, and pineapples (save a few of each for garnish). Top with remainder of angel food cake.
- Spread chocolate mousse over top, using a rubber spatula to spread to the edges.
- Finish with large dollops of Cool Whip and top with remaining fruit, chocolate syrup and sprinkles.