Description
Indulge in the ultimate no-bake summer dessert with this delightful Chocolate Banana Split Trifle. Layers of creamy chocolate pudding, fresh fruits, and decadent pound cake come together for a taste of nostalgia in every bite.
Ingredients
For the chocolate cream:
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 container (8 oz) whipped topping, thawed
For the trifle layers:
- 3 ripe bananas, sliced
- 1 can (20 oz) crushed pineapple, drained
- 1 cup strawberries, hulled and chopped
- 1 prepared pound cake, cut into 1-inch cubes
- 1/4 cup chocolate syrup
- 1/4 cup chopped peanuts
- Maraschino cherries for topping
Instructions
- Prepare the chocolate cream: In a medium bowl, whisk together the pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Make the cream cheese mixture: In a separate large bowl, beat the cream cheese and powdered sugar until smooth. Fold in half of the whipped topping, then gently mix in the chocolate pudding.
- Assemble the trifle: In a trifle dish or large glass bowl, layer half of the cake cubes, followed by a layer of sliced bananas, crushed pineapple, strawberries, and the chocolate cream mixture. Repeat the layers.
- Final touches: Top with the remaining whipped topping, then drizzle with chocolate syrup, sprinkle with chopped peanuts, and garnish with maraschino cherries. Refrigerate for at least 2 hours before serving.
Notes
- For a nut-free version, omit the peanuts.
- You can substitute pound cake with brownies or chocolate cake for a richer base.
- Best enjoyed within 24 hours to prevent banana discoloration.
