Banana Split Trifles

What you need:

For the cake:

• 1 box vanilla cake mix, cooked in 9x13" pan, cooled, and cubed

For the pudding:

• 4 cups milk
• 1 cup granulated sugar
• 6 Tbsp. cornstarch
• 1/2 tsp. salt
• 3 tsp. vanilla
• 2 Tbsp. unsalted butter

For assembly:

• 4 cups fresh strawberries, chopped
• 4 cups fresh pineapple, chopped
• 4 bananas, sliced [toss with lemon or pineapple juice to prevent browning]
• 2 to 3 cups whipped topping
• 8 to 10 maraschino cherries

Directions:

1. Prepare cake according to box instructions for 9x13" pan, cool, and cube.
2. For the pudding: in a large pot, bring milk to a simmer, stirring often, over medium-high heat. Do not scorch.
3. In a medium bowl, mix together sugar, cornstarch, salt, and vanilla.
4. Once milk is near boiling, reduce heat to medium and whisk in sugar mixture.
5. Stir constantly until it has thickened. Then stir in butter and set aside to cool to room temperature.
6. In pint size mason jars, layer ingredients in the following order: cake, bananas, cooled pudding, pineapple, strawberries. Repeat.
7. Top with whipped cream and cherries and chill until ready to serve.

Recipe from Julie's Eats and Treats

Posted on Fantastical Sharing of Recipes