Monday, October 19, 2009

Chocolate Banana Cream Trifle

Sometimes we like to get fancy at the Farm Girl.  This was so easy to make and very yummy.  If you don't have a trifle bowl, it would work great in a regular bowl, you just wouldn't be able to see all the layers. I got this recipe from Pampered Chef, but have altered it to my liking.

18 whole graham crackers, divided
1 1/2 c. semi-sweet chocolate morsels
1 container (16 oz) frozen whipped topping, thawed
1 pkg, 3.4 oz, banana cream or vanilla instant pudding
1 c. milk
1 lemon
6 bananas

* Coarsely crumble grahoam crackers into a medium bowl.
* For ganache, place chocolate morsels and 2 1/2 cups of the whipped topping into small bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in another bowl and whisk until mixture begins to thicken. Fold in remaining whipped topping, set aside.
* Peel bananas and slice into bite-size pieces in medium bowl.  Cut lemon in half and squeeze juice onto bananas and toss gently. Set aside abt. 12-15 slices to garnish the top.
* 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 (see tip at bottom). Spread half of the banana pudding filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaining ganache. Arrange reserved banana slices around edges of trifle.
*Tip: To make the ganache easier to spread, spoon into resealable plastic bag. Cut the corner of the bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.
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