Banana Split Trifle

The story goes that the first banana was served by a pharmacist apprentice in 1904 at a soda fountain in La Trobe, Pennsylvania. It only cost 10 cents (although this was twice the price of other Sundays offered at the time) and quickly gained popularity. This combination of split banana, ice cream, whipped cream, chocolate sauce, nuts, and cherries on top is an American blend just like the desserts. And while we don’t think there’s any need to play with tradition, we wanted to try this American classic in trivial form. And boy, are we glad we did!
This easy trifle contains all the flavors of a banana split, plus a few new additions. Layers of soft cake with banana pudding and fresh banana, and there is also a layer of whipped cream, cherries, strawberries, sticky chocolate sauce, and chopped pecans. That’s a lot of delicious in one dish. So give in to some traditional touches and try this bugger today!
Let’s get to the recipe.
* Ingredients :
° 1 box yellow cake mix, angel food cake mix, or even chocolate cake mix° 1 Pkg mine. Instant vanilla pudding please do not use banana flavored° 3 large bananas, sliced° 1 1/2 cup sliced ​​strawberries° 1 1/2 – 2 cups chopped fresh pineapple (or 6 ounces of crushed pineapple, drained)° 1 container – whisk cold, thawed° 1 marashino cherry jar, cut into cubes° 1/2 C pecan nuts (optional)° 1/4 cup chocolate syrup
* Preparation :
Step 1Prepare the cake and make sure it is completely cool before assembling the dessert.
Cutting cake To little pieces. Preparing the pudding mixture. In a junky dish (or a large salad bowl) a transparent bowl is preferred because it looks so beautiful. Divide the bite-size pieces using half the cake for the first layer. We decorate the cake pieces with half pudding, half banana, half strawberry, half pineapple, half cool web, half marashino cherry, half chocolate syrup and half nuts. Repeat all of these steps with the rest of the ingredients in the same order. Relax until ready to serve.
* Tip: Don’t let the pudding set completely before stacking because you want it to work between the pieces of the cake before it hardens firmly.
Enjoy !

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