#54. When I get my Trifle bowl, make the Chocolate Banana Cream Trifle.

I have now completed my third task of my 101 in 1001! #54 When I get my Trifle bowl, make the Chocolate Banana Cream Trifle. This recipe came from the Pampered Chef's Season's Best Spring/Summer 2009 Recipe Collection. One of my close friends sells Pampered Chef and I found this recipe because of her. I made this dish September 1st.

Chocolate Banana Cream Trifle

Ingredients:

• 18 Whole Graham crackers (5 x 2 in.), divided
• 3/4 Cup semi-sweet chocolate morsels
• 1 Container (12 oz.) frozen whipped topping, thawed, divided
• 1 Pkg. (3.4 oz.) banana cream instant pudding and pie filling
• 1 Cup milk
• 1 Lemon
• 4 Large Bananas

1. Finely chop half of a graham cracker using a chopper; set aside. Coarsely crumble remaining crackers into small mixing bowl.
2. 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 or until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in a medium mixing bowl; whisk until mixture begins to thicken. Fold in remaining whipped topping; set aside.
3. Juice lemon to measure 2 tbsp. juice. Peel bananas and cut into 1 1/2 in. pieces. Slice pieces into medium batter bowl. Add lemon juice and toss gently. Set aside 12 slices for garnish.
4. To assemble trifle, place half of the crumbled graham crackers over bottom of Trifle Bowl. Place half of the bananas over the crackers, arranging some of the bananas against sides of bowl, and top with one-third of the ganache (see Cook's Tip). Spread half of the banana filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaining ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around the edges of trifle. Yields: 16 Servings

Cook's Tip: To get a good visual of the ganache layers, spoon ganache into resealable plastic food storage bag. 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.