Chocolate-Banana Cream Trifle

INGREDIENTS

18   whole graham crackers (5 x 2 in./13 x 5 cm), divided

3/4 cup (175 mL) semi-sweet chocolate morsels

1 container (12 oz) frozen whipped topping, thawed, divided (4 cups/1 L)

1 pkg (3.4 oz/102 g) banana cream or vanilla instant pudding and pie filling

1 cup (250 mL) milk

1 lemon

4 large bananas

DIRECTIONS

1. Finely chop half of a graham cracker using Food Chopper; set aside. Coarsely crumble remaining crackers into small Classic Batter Bowl.

2. For ganache, place chocolate morsels and 1 1/2 cups (375 mL) of the whipped topping into Small Batter Bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds.

3. Combine pudding/pie filling and milk in large Stainless Steel Mixing Bowl; whisk until mixture begins to thicken. Fold in remaining whipped topping using Small Mix ‘N Scraper; set aside.

4. Juice lemon using Juicer to measure 2 tbsp (30 mL) juice.

5. Peel bananas and cut into 1 1/2-in. (4-cm) pieces using Paring Knife. Slice pieces into medium Stainless Steel Mixing Bowl using Egg Slicer. Add lemon juice and toss gently. Set aside 12 slices for garnish.

6. 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 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 edges of trifle.

Cook's Tips:

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.