Every time I make a trifle, I think of the Friends episode where Rachel mistakenly combines a traditional English trifle and a Shepherd’s pie. It was made of layers of ladyfingers, jam, custard, raspberries, more ladyfingers, beef sauteed with peas and onions, a little more custard, bananas, then whipped cream. I really miss my Friends!
For my hubby’s family Christmas party the last two years I’ve served trifles. If you unfamiliar with trifles, they are a dessert typically consisting of plain or sponge cake topped with layers of jam or jelly, custard, and whipped cream. Sounds delicious right from the get-go!
Banana Split Trifle is perfect in the middle of Winter when eating ice cream doesn’t sound appealing.
Trifles are easy to customize and look terrific when served in a clear glass bowl. Trifle bowls come in several styles and looks. There are many options, such as simple, short, deep, crystal, colored, decorated, and lidded. A nice trifle bowl makes a beautiful centerpiece at any party.
Making a trifle your own is easy. Here are some thoughts:
- Choose a cake type that can stand up to liquids – Angel Food Cake, Brownies, Pound Cake or Sponge Cakes are all excellent choices. Try using a layer of Brownies on the lower half and Angel Food Cake on the top. It’s like two desserts in one!
- I generally use two or more fruits in my trifles. Choose ones that compliment each other. Traditional English trifles often use jams. Try using ice cream Sundae toppings – they work perfectly.
- The cream layer(s) help to bind the two previous two layers. Pudding, custard and whipped topping are the most often used. The flavor is only limited by your imagination.
- Some trifles include sponge cake that have been soaked in alcohol, juice or jelly. You can try a sweet sherry, grape juice, ginger ale or grape jelly. The jelly stiffens after it is refrigerated.
Banana Split Trifle
- 3 Cups Cold Milk
- 1 5.1 oz. box Vanilla instant pudding mix
- 1 Angel food cake, cut into cubes
- 1 Cup Strawberries, sliced
- 1 8 oz. Can Crushed pineapple, drained
- 1 8 oz. Container Frozen whipped topping, thawed
- 3 Medium Banana
- 12 ounces Hot Fudge Microwaveable Topping
- Whisk milk and pudding for 2 minutes in large bowl. Stir in pineapple.
- Place half of the angel food cake cubes on the bottom of a separate large bowl. Spread 1/2 of pudding mixture on top.
- Cover with sliced strawberries. Spread layer of whipped topping over strawberries. Add a layer of sliced bananas, placing some around the bowl for "show".
- Remove lid from hot fudge topping and heat in microwave on HIGH for approximately 30 seconds. Pour half of the topping over the previous layer and then layer with remaining cake cubes.
- Spread remaining 1/2 of pudding mixture on top. Cover with sliced bananas. Spread whipped topping over all.
- Drizzle with hot fudge topping. Chill until serving. Garnish with strawberries and bananas when served, if desired.