INGREDIENTS
- ½ cup toasted pecans or walnuts
- 1 (12 oz) package milk or semi-sweet chocolate chips
- 1 cup heavy cream
- 2 (3.4 oz) instant vanilla pudding mix
- 4 cup whole milk or half & half
- 2 (8 oz) frozen whipped topping, thawed and divided {Or, 4 cups fresh whipped cream)
- 1 Pineapple pound cake, cubed (See Cook’s note)
- 1 (20 oz) strawberry pie filling
- 4 cups sliced fresh strawberries
- 1 (20 oz) can crushed pineapple in syrup
- 6 medium bananas, sliced
- 2 Tbsp grated milk chocolate
- Maraschino cherries with stems
INSTRUCTIONS
- Preheat the oven to 350°F. Spread the chopped nuts on a baking sheet. Roast for 6-8 minutes then set aside to cool completely.
- In a microwave safe bowl, melt together the chocolate chips and heavy cream. Melt in 20-30 second increments stopping to stir each time. Repeat until completely melted then set aside to cool slightly.
- In a medium size mixing bowl using a mixer, whip together the pudding mix and cold milk. Whip for 2 minutes or until fully thickened. By hand fold in 1 container of whipped cream. (About 2 cups)
- In a separate bowl, mix together the sliced fresh strawberries and strawberry pie filling.
- To assemble in a large trifle bowl or glass bowl, layer ⅓ of the cubed pound cake, top with ½ of the strawberries, ½ of the crushed pineapple, 3 sliced bananas. Drizzle the bananas with ⅓ of the chocolate ganache. Spread ⅓ of the pudding over the chocolate drizzle, then repeat until all ingredients are used ending with pudding.
- Top with whipped topping and sprinkle with toasted nuts and grated chocolate. Garnish as desired with maraschino cherries. Chill until serving.
- Just before serving the trifle warm the remaining ganache and serve on the side for drizzling.
NOTES
For a time saver, a vanilla pound cake from your local bakery could be used in place of the pineapple pound cake.
