Low Sugar Banana Split Trifle Recipes

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.

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:

• 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.

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:

• 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.

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:

• Combine cracker crumbs and margarine; press on the bottom of a 9 x 13 dish coated with nonstick cooking spray.
• In a bowl, combine the milks and the pudding mixes and whisk for 2 minutes or until slightly thickened.
• Spread pudding evenly over crust. Layer with bananas, drained pineapple and then whipped topping.
• Sprinkle with nuts; drizzle with chocolate syrup and top with cherries.
• Refrigerate for at least 1 hour before serving. Cut into 15 servings.