So glad you have joined in my Ultimate Trifle Desserts Series! We’ve already shown you how to make the delicious Upside Down Pineapple Trifle and it’s time for another super sweet kitchen creation from our kitchen. This time it’s our Banana Split Trifle. This treat captures all the flavors in an ice cream sundae and puts it into a cake. It gives you the feeling of going to the local ice cream shop and ordering a scrumptious banana split. My son and his teenage friends ate the whole trifle in a matter of minutes- it’s that good! This trifle is a little different from our traditional trifles; we added some new flavors with nuts and FUDGE, with the familiar flavors of whipped cream, fruit, and pudding.
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For this recipe, you will need a white cake mix, vanilla pudding mix, bananas, maraschino cherries, hot fudge, heavy whipping cream, and nuts. (Almonds, pecans, or walnuts work great.)
Beat the whipped cream until it is thick, and add the sugar. Bake the cake according to the directions on the box. Mix the pudding as the box directs, beat it, and chill in the fridge.
Chop up the nuts, and slice the strawberries and bananas. Warm up the hot fudge, so that it’s gooey. Cut up the white cake into little squares.
Now layer the pudding, cake, fruit, hot fudge, and whipped cream in a trifle dish. When you’ve reached the top of the dish, top the trifle with a layer of whipped cream, nuts, maraschino cherries, and hot fudge.
SEE MY FRESH BERRY TRIFLE POST FOR DETAILED STEP BY STEP DIRECTIONS
Make the top look pretty with cherries, nuts, and some hot fudge!
Wash and pat the berries dry. Peel the bananas and slice them. Let them air dry while you prep the rest. Cut your cake into cubes, whip your cream, and make your pudding. Then start layering in a medium size bowl or trifle dish. Start with the pudding, then add cake cubes so they can soak in the pudding. Add the fruit and whip cream. To make it look pretty, stick the outer-edge row of to the glass in a nice line, alternating with strawberries, cake, bananas, etc. Continue layering until all the ingredients are gone, finishing with whip cream on top. Refrigerate for at least 2 hours. Enjoy!
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