Low Sugar Banana Split Trifle Food

BANANA SPLIT TRIFLE

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.

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.

BANANA SPLIT TRIFLE RECIPE - (4.3/5)

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

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.

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 SPILT LOW SUGAR TRIFLE

Steps:

• Blend cream cheese with the preserves on med until a consistent color. Next, stir in 8 oz. of Cool Whip and blend on med until mixed well. Spread mixture in the bottom of a trifle dish or a clear, deep bowl.
• On top of the cream cheese mixture, arrange the following layers in order:
• Strawberry slices
• 1/3 tub of Cool Whip
• Pineapple chunks
• 1/3 tub of Cool Whip
• Banana slices
• Remaining 1/3 tub Cool Whip
• Drizzle with syrup, sprinkle with optional nuts, and place cherries randomly over Cool Whip with stems up. Very pretty! Refrigerate until ready to serve up to an hour.

BANANA SPLIT TRIFLE

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.