Banana Split Trifle

Due to my love of layered desserts I’ve been nick-named by friends queen of trifles. It was only a matter of time until I would turn my passion for trifles into this outrageous banana split extravaganza. 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.

Ingredients:

1/2 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 Tbsp grated milk 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 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 1/3 of the cubed pound cake, top with 1/2 of the strawberries, 1/2 of the crushed pineapple, 3 sliced bananas. Drizzle the bananas with 1/3 of the chocolate ganache. Spread 1/3 of the pudding over the chocolate drizzle, then repeat until all ingredients are used ending with pudding.

Full Reading: https://www.melissassouthernstylekitchen.com/banana-split-trifle/