Banana Split Trifle

2 (3.4-ounce) boxes banana cream instant pudding and pie filling mix, Jell-O®


2 (3-ounce) packages ladyfingers, torn, divided

2 cups coarsely chopped fresh pineapple, divided

4 bananas, sliced and divided

1 1/2 cups sliced strawberries, divided

1 cup heavy whipping cream

2 tablespoons confectioners' sugar, Domino®

1 teaspoon vanilla extract

Garnish: maraschino cherries, chocolate syrup, banana slices, chopped pineapple, chopped cashews


Prepare pie filling according to package directions. In a trifle dish, arrange half of ladyfinger pieces. Top with 1 cup pineapple, half of banana slices, 3/4 cup strawberries, and half of pudding. Repeat layers once. Cover and chill 30 for minutes. In a medium bowl, beat cream and sugar at high speed with an electric mixer until stiff peaks form. Beat in vanilla. Spread whipped cream over trifle. Garnish with cherries, syrup, banana slices, pineapple, and cashews. Heat glaze according to package directions; drizzle cake with desired amount of glaze. Store any remaining glaze according to package directions.



recipe source Sandra Lee Semi-Homemade