Banana Trifle Recipes

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.

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.

Steps:

• Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
• Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl. Repeat layers. Store covered in refrigerator.

Steps:

• In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

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.

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.

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.

Steps:

• Prepare a large glass bowl or a trifle bowl.
• In a large bowl beat the vanilla pudding and milk for 2 minutes; add in the condensed milk until smooth.
• Stir in vanilla, then fold in the Cool Whip topping.
• Layer wafers, sliced bananas and pudding mixture in the large glass bowl.
• Chill until serving.

Steps:

• Prepare pudding and pie filling according to package directions using the 2 cups of milk.
• Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
• Cover and refrigerate until serving time, but no longer than 24 hours.

Steps:

• In a large bowl, beat cream cheese until fluffy. Add in condensed milk , dry pudding mix, cold milk, and vanilla and mix until completely combined and smooth.
• Fold in half of the Cool Whip.
• Line the bottom of a trifle bowl with vanilla wafers.
• Top wafers with a layer of sliced bananas.
• Spread half of pudding mixture on top of bananas.
• Repeat layers with remaining vanilla wafers, sliced bananas, and pudding.
• Spread remaining Cool Whip on top.
• If desired, sprinkle crushed vanilla wafers on top.
• Chill for 2 hours before serving.