Chocolate Banana Trifle Food

BAILEYS BANANA TRIFLES

Steps:

• Mix the cream with 1 tbsp Baileys, and set aside. Divide the brownie pieces between 6 glasses, then drizzle each with 1 tbsp Baileys. Top with the sliced bananas, custard and Baileys cream, dividing equally, then drizzle with toffee sauce and finish with grated chocolate. Can be made a few hours ahead.

BANANA TRIFLE

Steps:

• Slice the bananas and set them aside in a mixing bowl. Combine the butter and sugars in a measuring cup and heat in the microwave until soft.
• Beat the mixture until smooth, then heat 1-2 minutes more on high until it bubbles. (Longer will caramelize it, which can also be good.).
• Add the rum (watch for the alcohol to boil off) and mix thoroughly. Pour over the bananas and refrigerate until cool. (Overnight is good.).
• Bake the cake according to package directions. Pan doesn't matter.
• Slice the cake into 1" cubes. (This is easier to do if it's already slightly dry.).
• Mix the lemon juice into the yogurt, stirring thoroughly to get it nice and creamy.
• Cook the bananas in the microwave for a few minutes; they should be soft but not mushy. Pour off and reserve the cooking liquid.
• Assembly time! Layer cake, bananas, and yogurt into a nice glass casserole or bowl. I usually do 2 full sets of layers, with a third layer of cake on top. Pour the reserved cooking liquid on top and top with the remaining yogurt.
• If you've got an extra fresh banana lying around slice it and arrange it on top; sprinkle cinnamon or powdered nuts if you like. Serve chilled.

DIRTY BANANA TRIFLE

Steps:

• In a large bowl, beat 1 package cream cheese and 1 can condensed milk until blended. Beat in Kahlua, 1/2 cup milk and chocolate pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, then chocolate graham crackers. Set aside., In another large bowl, beat remaining cream cheese and condensed milk until blended. Beat in the remaining 2 cups milk and the banana pudding mixes until thickened, about 2 minutes. Fold in 1 carton whipped topping, vanilla wafers and bananas., Spread chocolate pudding mixture in the bottom of a 6- or 7-qt. trifle bowl or glass bowl. Layer with 1-1/2 cups whipped topping and banana pudding mixture; top with remaining 1-1/2 cups whipped topping. Cover and refrigerate overnight., Garnish with additional wafers, crushed chocolate graham crackers and sliced bananas before serving.

CHOCOLATE-BANANA PUDDING TRIFLE RECIPE - (4.2/5)

Steps:

• Preheat oven to 300°F In a large bowl, combine graham-cracker crumbs, coconut, pecans, and sugar. Add melted butter, stirring until well combined. Spread mixture on a rimmed sheet pan and bake for approximately 15 minutes until coconut is golden brown, stirring regularly and watching to prevent burning. Set aside to cool.* In another bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add condensed milk and beat until well combined. Stir in pudding mix and milk and beat until mixture is smooth Reserve 2 tablespoons crumb mixture. In a large glass serving bowl or in individual stemmed glasses, layer 1/3 of the pudding, 1/2 of the bananas, 1/2 of the crumb mixture, another 1/3 of the pudding, 1/2 of the crumb mixture, remaining bananas, and remaining pudding Top with whipped topping and sprinkle reserved crumbs on top. *Crumb mixture can be prepared ahead of time and stored in an airtight container

BANANA SPLIT TRIFLE

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.

CHOCOLATE-BANANA TRIFLE

Steps:

• Combine sugar, evaporated milk, cocoa and cornstarch in a medium saucepan and bring to a boil.
• Cook until sugar dissolves and mixture is thick (about 3 minutes), stirring frequently.
• Remove from heat and stir in coffee liqueur.
• Set aside to cool.
• When chocolate mixture is cool, combine with cake cubes in a large bowl.
• Mix 2 crushed candy bars in with cake mixture.
• Beat milk and pudding mix at medium speed of a mixer until well-blended.
• Stir into cake mixture.
• Cover and chill for 15 minutes in refrigerator.
• Spoon half of cake mixture into a trifle dish or large bowl (about 4 quart).
• Arrange half of bananas evenly over cake mixture and top with half of cool whip.
• Repeat layers, ending with cool whip.
• Sprinkle with remaining toffee bar.
• Chill for 1 hour before serving.

BANANA CHOCOLATE TRIFLE

Steps:

• Combine cake ingredients following cake mix directions.
• Bake in 2 round pans for 30 minutes.
• Remove from oven to cool on wire racks.
• Mix the pudding following the directions; set aside.
• Peel bananas, slice into 1/4 inch circles into a bowl.
• Slice cooled cake lengthwise through center (there should be 4 thin cakes). Place 1 into large bowl or trifle dish.
• Spread with 1/3 of the pudding.
• Layer some the banana slices over pudding.
• Add 1/4 Cool Whip over bananas layer.
• Repeat: cake layer, pudding, bananas and Cool Whip.
• Layer once more with cake, then remaining Cool Whip.
• Sprinkle with grated chocolate if desired.

CHOCOLATE BANANA TRIFLE

Steps:

• Beat pudding mix and milk with whisk 2 min. Let stand 5 min.
• Layer half each of the cookies, pudding, bananas and COOL WHIP in 1-1/2-qt. bowl. Repeat layers.
• Refrigerate 3 hours.

BANANA TRIFLE

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.