This Banana Split Dessert Trifle is layered with vanilla cake and homemade pudding, then loaded up with all of your favorite banana split toppings. Make them in Mason Jars for a portable picnic treat or in a trifle bowl to serve a crowd!
1vanilla cake mixprepared according to package directions, cooled and cubed
2-3cupsprepared whipped topping
To make vanilla pudding:
In a large pot, bring milk to a simmer over medium-high heat, stirring often (you don’t want the milk to scorch).
In a medium bowl, combine sugar, corn starch, salt, and vanilla. When milk is nearly boiling, whisk in the sugar mixture and continue cooking over medium heat, stirring constantly, until thickened. Stir in butter. The pudding will continue to thicken as it cools. Set aside to cool to room temperature.
Layer trifle in this order: cake, bananas, pudding (cooled to room temperature), pineapple, strawberries.
I like to do 2 layers of this, then top with whipped cream and cherries – you can obviously adjust to your tastes!
Chill until ready to serve. You can store in the refrigerator for a couple days if you need to, but I wouldn’t leave it too long because you want your fruit as fresh as possible.
*When making trifle, I like to work with the pudding before it’s chilled and set, this way it sinks into the cake layer more. *I like to brush banana slices with lemon juice to prevent browning. You could also use pineapple juice!