BANANA SPLIT TRIFLE
This easy Banana Split Trifle is not only a beautiful dessert but an extra delicious one! It's the perfect recipe to make for a crowd!
Provided by Aubrey
Categories Dessert
Time 2h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Prepare the box mix according to package directions for a 9-inch x 13-inch pan. Bake and cool cake completely, about 1 hour.
- Cut cake into cubes and loosen from pan. Prepare vanilla pudding according to package directions using the milk.
- In the bottom of a large glass serving bowl or a trifle bowl add half of the cake cubes. Top the cake with half of the pudding, and half of the sliced bananas.
- Add the sliced strawberries around the edge of the bowl pressing them to the sides. (This makes the layer look pretty on the outside of the bowl.) Sprinkle the rest of the strawberries over the bananas.
- Add half of the crushed pineapple over the strawberries. Top the fruit with half of the Cool Whip, half of the chocolate syrup, half of the walnuts, and then all of the chopped cherries.
- Repeat the layers - cake, pudding, bananas, pineapple, Cool Whip, chocolate syrup, walnuts, and top it all off with the whole cherries.
- Cover with plastic wrap and refrigerator for 1 hour. Keep chilled until ready to serve.
Nutrition Facts : Calories 590 kcal, Carbohydrate 94 g, Protein 9 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 76 mg, Sodium 564 mg, Fiber 4 g, Sugar 62 g, ServingSize 1 serving
BANANA TRIFLE
Pound cake, whipped cream, banana pudding and vanilla wafers are layered to form this easy trifle that's sure to please.
Provided by CNM CATERING
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
- Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 612.3 calories, Carbohydrate 60 g, Cholesterol 177.1 mg, Fat 39.5 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 23.3 g, Sodium 463.6 mg, Sugar 37.1 g
BANANA SPLIT TRIFLE RECIPE - (4.3/5)
Provided by Lsweetnell
Number Of Ingredients 9
Steps:
- Prepare the cake and make sure it's completely cooled before assembling the dessert. Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) preferably a clear bowl cause it looks so pretty. Break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve. *Hint: Don't allow the pudding to set completely before assembling because you want it to work it's way in between the cake pieces before it firmly sets.
BANANA SPLIT TRIFLE
This trifle is a great twist on a banana split. A refreshing summertime treat and great crowd-pleaser!
Provided by DDREW02
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk milk and pudding together in a large bowl for 2 minutes. Stir in pineapple. Fold in whipped topping.
- Place 1/3 of the pound cake cubes in a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture on top. Line the side of the bowl with sliced strawberries. Place remaining strawberries over the pudding.
- Cover strawberries with 1/3 of the pound cake cubes. Pour 1/3 of the pudding mixture on top. Line the bowl with banana slices this time. Place remaining bananas over the pudding. Cover bananas with remaining pound cake cubes. Spread remaining pudding on top.
- Drizzle chocolate syrup all over the pudding, going in different directions. Sprinkle walnuts over chocolate. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 69.7 g, Cholesterol 106.8 mg, Fat 23.8 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 15.6 g, Sodium 480.8 mg, Sugar 51.1 g
BANANA SPLIT TRUFFLES CANDY BY E. LABAU, AT WWW ABOUT.COM
Banana Split Truffles are banana-flavored white chocolate truffles decorated to look like a tiny scoop of ice cream! These truffles are as tasty as they are adorable. I think these are the perfect treat for birthdays, ice cream socials, and summer parties. Everyone who ate these wanted the recipe and loved them. I will definitely make them again.
Provided by CHEF GRPA
Categories Candy
Time 20h30m
Yield 30 1" truffles, 30 serving(s)
Number Of Ingredients 9
Steps:
- 1. Place the cream in a small saucepan over medium heat. Heat it until it simmers and small bubbles form all along the edges of the pan, but do not allow it to come to a full boil.
- 2. While the cream is heating, prepare the white chocolate and banana mixture. If you have a food processor, place the half banana in the food processor and mix until the banana has liquefied.
- 3. Add the white chocolate chips to the banana and process until the white chocolate is in small pieces. The mixture will clump together, so stop the processor several times to scrape it down. Once the cream is simmering, with the processor on, carefully pour the hot cream in a small stream down into the bowl of the processor and let it run until the white chocolate has melted and the ganache is smooth and free of lumps.
- 4. If you do not have a food processor, this can be done in a mixer, or you can mash the banana by hand and add very finely chopped white chocolate to it, stirring until well-combined. Pour the hot cream over the white chocolate-banana mixture and whisk it until it is smooth. This method produces a ganache that tastes the same, but there might be small pieces of banana that are not incorporated.
- 5. Once everything is smooth, scrape the ganache into a bowl and whisk in the banana extract, if using. Cover the ganache with cling wrap and refrigerate until firm enough to scoop and roll, about 2 hours.
- 6. Once the ganache is firm, coat your hands with powdered sugar and roll the ganache into small balls, dusting your hands with more powdered sugar to prevent sticking if necessary. You should get about 30 1-inch balls.
- 7. Keep the balls chilling in the refrigerator while you melt the white candy coating. Once melted, use a fork or dipping tools to dip the truffles into the coating, then set them on a foil-lined baking sheet. Refrigerate the tray to set the white chocolate for 10 minutes.
- 8. After all the truffles are dipped, it's time for the best part: decorating them! For the chocolate "sauce," melt the chocolate candy coating in a small bowl. In order to get the chocolate to drizzle just right, it needs to be very thin and fluid. If your candy coating is thick, add up to 2 tablespoons of oil, adding a little at a time and stirring and testing after your additions. It should easily flow off the spoon in a thin line.
- 9. Using a spoon, place a small spoonful of dark chocolate on top of a truffle, and use the tip of the spoon to nudge it off the sides in a thin stream. Alternately, you can place the candy coating in a bag and cut off the tip and pipe it onto the truffles.* see note.
- 10. After all of the truffles have their chocolate "sauce," sprinkle the still-wet chocolate liberally with colored sprinkles. The last step is to add your red candies that represent the cherry. This can be a red M&M, jelly bean, red hot, or any other small red candy. Full-sized M&Ms are a little large for my taste, so I like to cut them in half for my truffles, but it's definitely not necessary.
- 11. Refrigerate the tray to set the chocolate coating, for about 10 minutes. Store Banana Split Truffles in an airtight container in the refrigerator for up to a week. For the best taste and texture, bring them to room temperature before serving.
- * My Notes & Tip's: Once everything is smooth, scrape the ganache into a bowl and whisk in the banana extract, if you're using it. It's certainly not necessary, but it does help to boost the banana flavor, especially if you're using a banana that's not overly ripe.
- * I usually try to get 4-5 streams of chocolate dripping down the sides. Alternately, you can place the candy coating in a bag and cut off the tip and pipe it onto the truffles as in step 9.
- If the temperature of your room is moderately cool (60 to 70 degrees) your candies can be left out to set, but if your room is warm, or you want to speed up the process, you can refrigerate them for approximately 30 minutes to set the chocolate. The exception is untempered chocolate, which should always be refrigerated after dipping.
Nutrition Facts : Calories 141.4, Fat 9.2, SaturatedFat 5.1, Cholesterol 8.4, Sodium 21.4, Carbohydrate 14, Fiber 0.1, Sugar 13.7, Protein 1.4
BANANA SPLIT TRIFLE
A yummy sounding dessert, which I have not tried yet. Will wait for warmer weather. I got it from a military commissary calendar
Provided by SweetSueAl
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk mild and pudding for 2 minutes in a large bowl. Stir in pineapple.
- Place half of the angel food cake in a large glass bowl, preferrably a trifle bowl.
- Spread 1/3 of the pudding mixture on top.
- Cover with strawberriesHeat fudge topping according to microwave directions on the jar, just until pourable.
- Pour half of the topping over previous layer.
- Layer remaining cake cubes on top of the hot fudge layer.
- Spread another 1/3 of the pudding mixture, top with sliced bananas; cover with remaining 1/3 of pudding mixture.
- Spread whipped topping over all.
- Drizzle with hot fudge topping and sprinkle with pecans.
- Chill until serving. Garnish with strawberries and bananas just before serving.
Nutrition Facts : Calories 482.8, Fat 13.4, SaturatedFat 6.6, Cholesterol 29.2, Sodium 696.7, Carbohydrate 83.9, Fiber 2.1, Sugar 50.4, Protein 8.9
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