Jefferson County Recipe of the Day: Banana Split Trifle

A low-calorie, tasty dessert!

Banana Split Trifle


1 package sugar-free strawberry gelatin
1 cup boiling water
1 cup cold water
1 prepared angel food cake, cut into 1-inch cubes
1 cup mashed strawberries
1 teaspoon sugar
1 – 8 ounce can unsweetened pineapple chunks
1 cup sliced firm bananas
2 cups sliced fresh strawberries
2 cups cold fat-free milk
1 package sugar-free instant vanilla pudding mix
1 – 8 ounce carton frozen fat-free whipped topping, thawed
1 fresh strawberry


~In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water.

~Pour half of gelatin mixture into a small bowl. Cover and refrigerate for 1 hour or until slightly thickened.

~Let remaining gelatin stand at room temperature.

~Place half of cake cubes in a 3-qt. trifle bowl.

~In a small bowl, combine mashed strawberries and sugar; spoon half over cake.

~Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries.

~Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit.

~Refrigerate trifle and remaining gelatin mixture for 20 minutes.

~In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers (including the remaining cake). Top with whipped topping.

~Cover and refrigerate.

~Garnish with the strawberry.

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