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Banana Split Trifles

Prep Time 20 mins
Total Time 20 mins
Servings 10

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So I made this recipe on a Monday, and I warned the husband that he might only get cake for lunch.

glass mason jar with vanilla cake strawberries pineapple and bananas in layers

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?

banana split trifles in glass mason jar topped with whipped cream swirl

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.

banana pineapple strawberry trifles with vanilla cake and pudding topped with whipped cream and cherry

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.

glass mason jar with banana split trifle and bananas and strawberries all around

It’s something my mom made often we were growing up, but she usually made it the same way. Chocolate cake, chocolate pudding, cool whip, and Skor (Heath) bits.

(P.S. why does one company create different names for an American and Canadian version of the same product anyway? It seems so silly!)

But I’ve been dreaming of summer flavors and simple treats. This definitely fits the bill!

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Banana Split Trifles

These Banana Split Trifles are made with vanilla cake cubes, pudding, bananas, pineapple and strawberries.
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Cuisine American
Course Dessert
Servings 10
Calories 503cal

Ingredients

  • 1 vanilla cake mix prepared according to package directions cooled and cubed

Vanilla pudding:

  • 4 cups milk
  • 1 cup sugar
  • 6 tbsp corn starch
  • ½ tsp salt
  • 3 tsp vanilla
  • 2 tbsp butter

To assemble:

  • 4 cups fresh strawberries chopped
  • 4 cups fresh pineapple chopped
  • 4 bananas sliced
  • 2-3 cups prepared whipped topping
  • 8-10 cherries

Instructions

To make vanilla pudding:

  • In a large pot, bring milk to a simmer over medium-high heat, stirring often (you don’t want the milk to scorch).
  • In a medium bowl, combine sugar, corn starch, salt, and vanilla. When milk is nearly boiling, whisk in the sugar mixture and continue cooking over medium heat, stirring constantly, until thickened. Stir in butter. The pudding will continue to thicken as it cools. Set aside to cool to room temperature.

To assemble:

  • Layer trifle in this order: cake, bananas, pudding (cooled to room temperature), pineapple, strawberries.
  • I like to do 2 layers of this, then top with whipped cream and cherries – you can obviously adjust to your tastes!
  • Chill until ready to serve. You can store in the refrigerator for a couple days if you need to, but I wouldn’t leave it too long because you want your fruit as fresh as possible.

Notes

*When making trifle, I like to work with the pudding before it’s chilled and set, this way it sinks into the cake layer more.
*I like to brush banana slices with lemon juice to prevent browning. You could also use pineapple juice!
*This recipe will make 8-10 trifles, depending on the size.

Nutrition Information

Calories: 503cal | Carbohydrates: 100g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 550mg | Potassium: 519mg | Fiber: 4g | Sugar: 66g | Vitamin A: 315IU | Vitamin C: 70mg | Calcium: 254mg | Iron: 1.6mg
Keywords trifle

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Jocelyn @BruCrew Life says

    Cake for lunch is definitely a fun perk of being a food blogger. Fun but dangerous. LOL! These are absolutely gorgeous!! There is something about that banana split flavor combo that I just adore too!!!

  2. Danielle says

    Eating cake for lunch is definitely a perk of being a food blogger! Especially if it’s in the form of this banana split trifle! I’m so in love with this and it’s absolutely gorgeous too.

  3. Sues says

    These are incredibly beautiful! And so perfect for throwing in my bag and bringing for dessert at work 🙂 OK maybe not, but my co-workers would be so jealous!

  4. Dorothy Dunton says

    Hi Ashley! These look so good! I love strawberries and where we are they start coming to the markets in April. My rule is if it smells like the fruit you are buying it will taste good. I have had people come up to me in the store wondering why I was sniffing the berries or pineapple! That’s my way of knowing I’m getting fruit that will actually taste good and I hate white strawberries – they should be RED!

  5. Shinee says

    Oh dreamy! I love the flavors. You just inspired my tomorrow’s smoothie: pineapple, banana and strawberries! Haha and maybe this for dessert too!

  6. Allie | Baking a Moment says

    I just want to dig a big ol’ spoon right down in there! These look fantastic and so summery. I don’t blame you a bit for eating it for lunch! Hope the spring temps make it up your way soon sweetie!

    • Ashley says

      Haha, there’s lots of fruit, right? Things are slowly looking up, but it’s been pretty chilly here lately!

    • Ashley says

      Oh no! I hope we can grow some here, but we have so much yard work to do before I’ll have any place to grow anything 🙁 Maybe next year!

  7. Stacey @ Bake Eat Repeat says

    Is THAT what Heath bits are? I never knew, I always wondered what they were! Now I know, it’s Skor. That is silly. Also, I agree that strawberry season is not nearly long enough here, I get all jealous when people start talking about great strawberries in April and I know they won’t be great for at least another month! These trifles look amazing, and I am definitely dreaming about fresh fruit and summer too!

    • Ashley says

      Yes! Haha, they are pretty much exactly the same I think! Thanks Stacey — I’m anxiously waiting for July when I can pick my own! That’s the best way 🙂

    • Ashley says

      Absolutely! They are actually probably pretty healthy — there’s not much room for cake in there 😀

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