Chocolate Banana Cream Trifle
I recommend spooning the ganache into a resealable plastic bag, trimming the corner of the bag, and piping the ganache to make it look like it was made by a professional!
- 18 whole graham crackers, divided into two sets of 9
- 3/4 cup semi-sweet chocolate morsels
- 1 container (12 ounces) frozen whipped topping, thawed, divided (4 cups/1 L)
- 1 package (3.4 ounces) banana cream or vanilla instant pudding and pie filling
- 1 cup milk
- 1 lemon
- 4 large bananas
Adapted from pinterest.com
Finely chop half of a graham cracker using food chopper. Set aside.
Coarsely crumble remaining crackers into a small mixing bowl.
For ganache, place chocolate morsels and 1 1/2 cups of the whipped topping into a small bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in large mixing bowl. Whisk until mixture begins to thicken. Fold in remaining whipped topping using a spatula.
Juice lemon using and measure out 2 tbsp juice. Peel bananas and cut into 1 1/2-inch pieces. Slice pieces into medium mixing bowl using. Add lemon juice and toss gently. Set aside 12 slices for garnish.
To assemble trifle, place half of the crumbled graham crackers over bottom of trifle bowl. Place half of the bananas over the crackers and top with one-third of the ganache. Spread half of the banana filling over ganache, spreading to edges. Repeat layers one at a time. Decorate with remaining ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around edges of trifle.
To get a good visual of the ganache layers, spoon ganache into resealable plastic food storage bag; secure with Twixit! Clip. Trim corner of bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.