Banana Split Trifle

Serves: 9
Total Calories: 528


1 (3-ounce) package instant vanilla pudding mix
4 cups milk, divided
60 vanilla wafers, divided
3 bananas, sliced
6 tablespoons chocolate syrup, divided
1 (15-ounce) can crushed pineapple, drained
1 (3-ounce) package instant chocolate pudding mix
1 (8-ounce) carton frozen whipped topping, thawed
10 maraschino cherries, halved and drained
1/4 cup chopped pecans or walnuts


Prepare vanilla pudding according to package directions using 2 cups milk. Let stand 30 seconds to thicken. Arrange 30 wafers in bottom of a 3-quart glass, straight-sided bowl. Spoon vanilla pudding over wafers. Arrange sliced bananas over pudding. Drizzle bananas with 3 tablespoons chocolate syrup. Arrange remaining 30 wafers over chocolate and bananas. Spoon pineapple evenly over wafers.

Prepare chocolate pudding according to package directions using remaining 2 cups milk. Let stand 30 seconds to thicken. Spoon chocolate pudding over pineapple. Spread whipped topping over chocolate pudding, spreading to edges of bowl to seal. Cover with plastic wrap and refrigerate overnight. Before serving, arrange cherries over whipped topping; sprinkle with nuts. Drizzle remaining 3 tablespoons chocolate syrup over top.

Tip: Nicknamed the Queen City, Charlotte, North Carolina, was named in honor of Queen Charlotte, wife of King George III of England. A dessert called a "charlotte," which had its beginnings around the turn of the 17th century, was a British invention, served hot and probably also named after Queen Charlotte. But as adaptations were made, famed French chef Antonin Careme made the first cold charlotte (charlotte russe), which consisted of a mold lined with cake and filled with a custard.

Nutritional Facts:

Serves: 9
Total Calories: 528
Calories from Fat: 213

This Banana Split Trifle recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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Chocolate Dipped Strawberries
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