So I made this recipe on a Monday, and I warned the husband that he might only get cake for lunch.
Apparently, it wasn’t that much of a stretch, because when he got home for lunch I was still photographing them.
So he made lunch for himself and the 2 year old, and when I was done I ate trifle for lunch.
I mean, there have to be some perks, right?
Guys, I thought this would be pretty good. But I was kind of in disbelief about just how good it is.
It tastes like a banana split. That’s not cold.
I never realized how much I love the combination of pineapple, banana and strawberry until I made these trifles. It’s kind of amazing! And plus, it tastes like summer.
What is your favorite summer treat?
Banana splits?
Ice cream cake?
Fudgesicles?
Popsicles?
Those Strawberry Shortcake ice cream bars? Definitely one of my faves.
Dipped cones?
Excuse me while I sit here and fantasize about summer.
We are so close here in Manitoba. I’m dreaming of long days sitting out on the deck watching my husband and 3 year old do yard work.
I’m also dreaming of fresh fruit and vegetables.
Okay just fruit.
I mean I look forward to successfully growing fresh vegetables for my husband and kids to eat. Not necessarily eating them myself.
There are some of you who have this luxury year-round. There are also some of you who claim that strawberry season starts in April, though I’m not sure I can believe you.
Here, “strawberry season” is about 2 weeks long starting in early-mid July.
That being said, the strawberries you can pick up at the store these days are so much better than the strawberries you can get in the middle of winter. I swear it’s like the strawberries were actually white, and they just spray-painted them red to make them look like they’re ripe.
I love trifle.
Ingredients:
1 Box Yellow Cake Mix or Angel Food Cake Mix
1 Lg Pkg. Banana Pudding
3 large bananas, sliced
1 ½ cups sliced fresh strawberries
1 ½ – 2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)
1 Container – Cool Whip, thawed
1 Jar Maraschino Cherries, diced
½ C Pecans, chopped
¼ cup chocolate syrup
Directions:
Prepare the cake and make sure it’s completely cooled before assembling the dessert.
Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve.
*Note: When I assemble mine, I don’t allow the pudding to set completely before assembling because I want it to work it’s way in between the cake pieces before it firmly sets.