Chocolate Banana Trifle
1/2 to 2/3 loaf prepared ChiquitaTM Banana Bread, cut into 3/4" cubes
1 package (4 serving size) Chocolate Instant Pudding & Pie Filling
2 cups cold milk
1 cup Concord Foods' Creamy Caramel Dip, warmed
3 medium bananas, peeled and sliced
1 (8 oz) tub Whipped Topping, thawed if frozen
3/4 cup Milk Chocolate Toffee Bits, divided
- Combine pudding mix with milk according to package directions.
- Line trifle bowl with 1/2 of the cubed bread.
- Drizzle 1/2 cup of the caramel over the cake. Top with half of the banana slices. Cover with half of the prepared pudding, followed by ⅓ of the toffee bits and ½ of the whipped topping. Repeat the layers (bread, caramel, bananas, pudding, toffee bits and whipped topping) an additional time.
- Refrigerate 3 to 4 hours. Before serving, garnish with the remaining toffee bits.
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