The story goes that the first banana split was served by a pharmacist’s apprentice in 1904 at a soda fountain in Latrobe, Pennsylvania. It cost only 10-cents (though that was twice the price of the other sundaes offered at the time) and quickly gained in popularity. That combination of a split banana, ice cream, whipped cream, chocolate sauce, nuts, and a cherry on top is as all-American as desserts come. And while we don’t think there’s any need to mess with tradition, we wanted to give this American classic a try in trifle form. And boy, are we glad we did!
This easy trifle has all of the flavors of a banana split, plus a few new extras. Soft cake is layered with banana pudding and fresh bananas, and there’s also whipped topping, cherries, strawberries, gooey chocolate sauce, and chopped pecans. That’s a lot of deliciousness in one dish. So give in to a little twist on the traditional and try this trifle today!
Banana Split Trifle
Serves 8-10; 45 minutes
- 1 box yellow cake mix, plus ingredients listed on package
- 2 packages instant pudding, banana flavored
- 4 cups milk
- 3 large bananas, sliced
- 1 1/2 cups strawberries, sliced
- 6 oz canned crushed pineapple, drained
- 1 container (16 oz) Cool Whip, thawed
- 1 jar maraschino cherries, chopped
- 1/2 cup chocolate syrup
- 1/2 cup pecans, chopped
- Bake cake according to package instructions. Let cool and slice into cubes.
- In a medium bowl, mix together pudding mix and milk.
- Arrange half of the cake cubes in the bottom of a trifle dish. Pour half of the pudding over the top.
- Top with half of the bananas, followed by half of the strawberries, half of the drained pineapple, half of the Cool Whip, half of the chopped cherries, half of the chocolate sauce, and half of the pecans.
- Repeat layers once more, topping with some whole maraschino cherries for garnish, if desired. Chill until ready to serve. Enjoy!