This Banana Split Trifle features layers of pineapple pound cake, vanilla cream, chocolate ganache, strawberries and pineapple are all crowned with whipped cream and maraschino cherries. It’s a dish that dessert fans will line-up to eat.
I have adored trifles from a very young age. The first trifle I ever tried was a classic English trifle using sponge cake layered with vanilla custard and fruit.
I took one look at it siting on the table and thought it was prettier than the floral centerpiece sitting nearby. A dessert trifle was also one of the very first desserts I can recall making as a young “tween” and I was pleased as punch with the results.
1 Box Yellow Cake Mix or Angel Food Cake Mix
1 Lg Pkg. Banana Pudding
3 large bananas, sliced
1 ½ cups sliced fresh strawberries
1 ½ – 2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)
1 Container – Cool Whip, thawed
1 Jar Maraschino Cherries, diced
½ C Pecans, chopped
¼ cup chocolate syrup
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