Banana Split Trifle

• Vegetarian

• Produce

  • 6 Bananas, medium
  • 4 cups Strawberries, fresh

• Condiments

  • 1 (20 oz can Pineapple in syrup

• Baking & Spices

  • 1 (20 oz strawberry pie filling
  • 2 3.4 oz instant vanilla pudding mix, Instant
  • 2 8] oz frozen whipped topping, frozen whipped
  • 2 tbsp Milk chocolate
  • 1 (12 oz package Milk or semi-sweet chocolate chips

• Nuts & Seeds

  • 1/2 cup Pecans or walnuts, toasted

• Bread & Baked Goods

  • 1 Pineapple pound cake

• Dairy

  • 1 cup Heavy cream
  • 4 cup Whole milk or half & half

• Desserts

  • 1 Maraschino cherries with, stems

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 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 Cooks 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

Directions

• 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.