An excellent variation on a banana split is this dessert. It’s a tasty summer treat that’s sure to please everyone!
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 trifle |
Ingredients
- 2 cups cold milk
- 1 (5.1 ounce) package instant vanilla pudding mix
- 1 (8 ounce) can crushed pineapple, drained
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 marble pound cake, cut into 1/2-inch cubes
- 2 cups sliced strawberries
- 2 medium bananas, sliced
- 2 tablespoons chocolate syrup, or to taste
- ΒΌ cup chopped walnuts
- 1 large strawberry
Instructions
- Whisk milk and pudding mix together in a large bowl for 2 minutes. Stir in pineapple, then fold in whipped topping.
- Place 1/3 of the cake cubes into a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture over top. Line the sides of the bowl with sliced strawberries, then place any remaining strawberries over the pudding.
- Cover strawberries with 1/2 of the remaining cake cubes. Pour 1/2 of the remaining pudding mixture over top. Line the sides of the bowl with banana slices, then place any remaining bananas over the pudding. Cover bananas with remaining cake cubes, then spread remaining pudding over top.
- Drizzle chocolate syrup all over the pudding, going in different directions, then sprinkle with walnuts. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out the slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.
- You can use a low-fat whipped topping to save calories.
- After slicing the bananas, sprinkle them with lemon juice to prevent browning. You don’t want to see brown bananas lining the glass bowl!
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 481 mg |
| Sugars | 51 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |