Banana Split Truffles Recipes

Steps:

• Prepare the cake and make sure it's completely cooled before assembling the dessert. Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) preferably a clear bowl cause it looks so pretty. Break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve. *Hint: Don't allow the pudding to set completely before assembling because you want it to work it's way in between the cake pieces before it firmly sets.

Steps:

• Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
• Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

Steps:

• Pulse cookies in a food processor until fine crumbs form. In a bowl, beat cream cheese and extract until blended. Beat in banana. Stir in cookie crumbs. Freeze, covered, until firm enough to shape, about 2 hours., Shape mixture into 1-in. balls. Dip cookie balls in candy coating; place on waxed paper-lined baking sheets. Top immediately with banana chips., Refrigerate until set, about 30 minutes. Store in a covered container in the refrigerator.

Steps:

• Whisk milk and pudding together in a large bowl for 2 minutes. Stir in pineapple. Fold in whipped topping.
• Place 1/3 of the pound cake cubes in a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture on top. Line the side of the bowl with sliced strawberries. Place remaining strawberries over the pudding.
• Cover strawberries with 1/3 of the pound cake cubes. Pour 1/3 of the pudding mixture on top. Line the bowl with banana slices this time. Place remaining bananas over the pudding. Cover bananas with remaining pound cake cubes. Spread remaining pudding on top.
• Drizzle chocolate syrup all over the pudding, going in different directions. Sprinkle walnuts over chocolate. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.

Steps:

• 1. Place the cream in a small saucepan over medium heat. Heat it until it simmers and small bubbles form all along the edges of the pan, but do not allow it to come to a full boil.
• 2. While the cream is heating, prepare the white chocolate and banana mixture. If you have a food processor, place the half banana in the food processor and mix until the banana has liquefied.
• 3. Add the white chocolate chips to the banana and process until the white chocolate is in small pieces. The mixture will clump together, so stop the processor several times to scrape it down. Once the cream is simmering, with the processor on, carefully pour the hot cream in a small stream down into the bowl of the processor and let it run until the white chocolate has melted and the ganache is smooth and free of lumps.
• 4. If you do not have a food processor, this can be done in a mixer, or you can mash the banana by hand and add very finely chopped white chocolate to it, stirring until well-combined. Pour the hot cream over the white chocolate-banana mixture and whisk it until it is smooth. This method produces a ganache that tastes the same, but there might be small pieces of banana that are not incorporated.
• 5. Once everything is smooth, scrape the ganache into a bowl and whisk in the banana extract, if using. Cover the ganache with cling wrap and refrigerate until firm enough to scoop and roll, about 2 hours.
• 6. Once the ganache is firm, coat your hands with powdered sugar and roll the ganache into small balls, dusting your hands with more powdered sugar to prevent sticking if necessary. You should get about 30 1-inch balls.
• 7. Keep the balls chilling in the refrigerator while you melt the white candy coating. Once melted, use a fork or dipping tools to dip the truffles into the coating, then set them on a foil-lined baking sheet. Refrigerate the tray to set the white chocolate for 10 minutes.
• 8. After all the truffles are dipped, it's time for the best part: decorating them! For the chocolate "sauce," melt the chocolate candy coating in a small bowl. In order to get the chocolate to drizzle just right, it needs to be very thin and fluid. If your candy coating is thick, add up to 2 tablespoons of oil, adding a little at a time and stirring and testing after your additions. It should easily flow off the spoon in a thin line.
• 9. Using a spoon, place a small spoonful of dark chocolate on top of a truffle, and use the tip of the spoon to nudge it off the sides in a thin stream. Alternately, you can place the candy coating in a bag and cut off the tip and pipe it onto the truffles.* see note.
• 10. After all of the truffles have their chocolate "sauce," sprinkle the still-wet chocolate liberally with colored sprinkles. The last step is to add your red candies that represent the cherry. This can be a red M&M, jelly bean, red hot, or any other small red candy. Full-sized M&Ms are a little large for my taste, so I like to cut them in half for my truffles, but it's definitely not necessary.
• 11. Refrigerate the tray to set the chocolate coating, for about 10 minutes. Store Banana Split Truffles in an airtight container in the refrigerator for up to a week. For the best taste and texture, bring them to room temperature before serving.
• * My Notes & Tip's: Once everything is smooth, scrape the ganache into a bowl and whisk in the banana extract, if you're using it. It's certainly not necessary, but it does help to boost the banana flavor, especially if you're using a banana that's not overly ripe.
• * I usually try to get 4-5 streams of chocolate dripping down the sides. Alternately, you can place the candy coating in a bag and cut off the tip and pipe it onto the truffles as in step 9.
• If the temperature of your room is moderately cool (60 to 70 degrees) your candies can be left out to set, but if your room is warm, or you want to speed up the process, you can refrigerate them for approximately 30 minutes to set the chocolate. The exception is untempered chocolate, which should always be refrigerated after dipping.

Steps:

• Whisk mild and pudding for 2 minutes in a large bowl. Stir in pineapple.
• Place half of the angel food cake in a large glass bowl, preferrably a trifle bowl.
• Spread 1/3 of the pudding mixture on top.
• Cover with strawberriesHeat fudge topping according to microwave directions on the jar, just until pourable.
• Pour half of the topping over previous layer.
• Layer remaining cake cubes on top of the hot fudge layer.
• Spread another 1/3 of the pudding mixture, top with sliced bananas; cover with remaining 1/3 of pudding mixture.
• Spread whipped topping over all.
• Drizzle with hot fudge topping and sprinkle with pecans.
• Chill until serving. Garnish with strawberries and bananas just before serving.

Steps:

• In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. , In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; drain and set aside. , Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.