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