Banana Split Trifle

Recipes from the Parish 

Who: Wesbein and Cropsey United Methodist Churches
Cost: $16 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 137
Send checks to: Susan Wright, 
36681 E. 1000 N Rd., Saybrook, IL 61770 
or call 309-475-9080.

Banana Split Trifle

Course Dessert


  • 3 c. cold milk
  • 1 – 5.1 oz, cheesecake flavored instant pudding mix
  • 1-8 oz. can crushed pineapple drained
  • 1 prepared angel food cake cut into cubes
  • 1 c. strawberries sliced with 1/4 c. sugar on them
  • 1-8 oz. container frozen whipped topping thawed
  • 2 med. firm bananas sliced
  • 1/4 c. pecans chopped
  • 12 oz. 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 large, clear glass bowl.
  • Spread 1/3 of pudding mixture on top.
  • Cover with sliced strawberries.
  • Spread layer of whipped topping over strawberries.
  • Remove lid from hot fudge topping and heat in microwave on high for about 30 seconds.
  • Pour half the fudge over the previous layer and then add a layer of cake cubes.
  • Spread another 1/3 of pudding mixture on top.
  • Cover with sliced bananas.
  • Cover with remaining pudding mixture.
  • Spread whipped topping over all.
  • Drizzle with fudge topping and sprinkle with pecans.
  • Chill until serving. Garnish with strawberries and bananas when serving, if desired.