Banana Spilt Low Sugar Trifle Recipes

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.

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 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.

AWESOME STRAWBERRY BANANA TRIFLE - SUGAR FREE!!

Steps:

• Blend pudding and skim milk according to package directions and set aside.
• Sprinkle strawberry slices with Splenda packets and stir to coat evenly. Set aside.
• Sprinkle lemon juice over banana slices and stir to coat each slice. This stops them from going brown. Set aside.
• Break half the cookies up into small pieces and spread evenly over the bottom of a clear glass baking dish or a clear glass bowl.
• Arrange the strawberry slices evenly over cookie layer.
• Pour half the pudding over strawberries.
• Break up the remaining cookies and sprinkle evenly over pudding.
• Arrange banana slices evenly over cookies.
• Pour remaining pudding evenly over banana slices.
• Spread Cool Whip evenly over pudding.
• Refrigerate at least 20 minutes, or until pudding is set.
• If you like your cookies a little crunchier, eat this sooner. But it can be refrigerated for a few hours, also -- but the cookies will get softer. We like it both ways.