Banana Split Triffle

denise hagar


This takes a little time but oh so worth it! This is the dessert I make every July 4th.

**I use a little fruit fresh on the bananas to help w/ browning.
You can probaly use cool whip instead of making your own but I find that it doesn't hold up as well

★★★★★ 1 vote
4 Hr
35 Min


1 box
duncan hines french vanilla cake mix
1 pkg
instant cream cheese pudding or french vanilla
1 c
1 pkg
(80z) cream cheese softened
1 1/2 c
heavy cream, whipped
bananas sliced
1 c
chopped pecans
1 jar(s)
chocolate fudge topping
1 can(s)
cherry pie filling


1Prepare cake according to pkg. directions and bake in a 9x13 pan. Let cool completely. Cut 3/4 of the cake into 1-in cubes. ( save for another dessert or just eat it, can't let cake go to waste)
2In large bowl, beat together pudding mix and milk until thick and creamy.
3In separate bowl, beat cream cheese until smooth( I find this helps avoids lumps)
4Add cream chesse to pudding mixture.Beat until creamy. Fold in half of the whipped cream.
5In large triffle or glass bowl, layer 1/3 of the cake cubes,1/3 of the cream chesse mixture, 1/3 of the banana slices and 1/3 of the pecans.
6Repeat cake and cream chesse layers and top with half of cherry pie filling. Top pie filling with 1/3 bananas, 1/3 pecans and 1/3 fudge topping.
7Repeat step 4. Top with remaining whipped cream: drizzle w remaining hot fudge ( warm in the microwave for a few seconds) and sprinkle w additional pecans and marachino cheeries.
8Refrigerate for 4 hours before serving.

About Banana Split Triffle

Course/Dish: Cakes, Puddings
Other Tag: For Kids