Ice Cream Sundae Trifle

5 from 2 votes

Ice Cream Sundae Trifle is a fun way to enjoy your favorite banana split flavors in a new form. Filled with layers of brownie, ice cream, hot fudge, and all the classic sundae fixings.

Prep Time15

Cook Time20

Rest Time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: 1 cup servings

Calories: 630kcal

Author: Jennifer Fishkind

Ingredients

18.4 ounces fudge brownie mix prepared according to box directions
4 cups vanilla Ice cream your favorite brand - I used Great Value
4 cups chocolate ice cream your favorite brand - I used Great Value
11.75 ounces hot fudge sundae topping You can substitute chocolate sauce for the hot fudge topping
5-6 medium size bananas sliced (reserve 8-10 slices for garnish)
8 ounces container thawed whipped topping you can also use canned whipped cream
Chocolate sauce for drizzling
10 ounces maraschino cherries with stems drained and patted dry
¼ cup chopped nuts I used chopped pecans, but you can use walnuts or peanuts
¼ cup colorful sprinkles

Instructions

Prepare the brownies according to the box directions, and allow the brownies to completely cool. Once cooled, slice the brownies into 1-inch cubes.
18.4 ounces fudge brownie mix
Add hot fudge sauce to a small microwave safe bowl. Heat on high power for 20-25 seconds until warm but not hot. Stir well to ensure the hot fudge is smooth.
11.75 ounces hot fudge sundae topping
Place a single layer of brownie cubes at the bottom of a trifle dish. (My trifle dish was 3.25 quarts -or- 104 ounces)
Add the vanilla ice cream over the brownie layer. Use an offset spatula or a spoon to spread the ice cream layer.
4 cups vanilla Ice cream
Drizzle half of the warmed hot fudge topping over the vanilla ice cream layer.
Arrange a single layer of sliced bananas over the hot fudge.
5-6 medium size bananas
Add another single layer of brownie cubes over the sliced banana layer.
Spread the remaining hot fudge sauce over the brownie layer.
Spread a layer of chocolate ice cream over the hot fudge layer.
4 cups chocolate ice cream
Arrange another layer of the sliced bananas over the chocolate ice cream layer.
Reserve ½ cup of whipped topping and set it aside.Spread the remaining whipped topping over the banana layer.
8 ounces container thawed whipped topping
Drizzle chocolate sauce over the layer of whipped topping.
Chocolate sauce for drizzling
Evenly sprinkle the chopped nuts and colorful sprinkles over the chocolate sauce.
¼ cup chopped nuts, ¼ cup colorful sprinkles
Dollop the reserved whipped topping in the center of the trifle.
Arrange the 8-10 slices of banana around the dollop of whipped topping.
Arrange 8-10 cherries around the edges of the trifle. Place 1-2 cherries on top of the dollop of whipped topping. Serve immediately. (If your kitchen is on the warmer side, you can place the trifle in the freezer until you are ready to serve. As a side note, if you are placing the trifle in the freezer, do not garnish with the sliced bananas until you are ready to serve, they will turn brown when they thaw)
10 ounces maraschino cherries with stems

Notes

Storage:

To Store: Store this dessert, covered in plastic wrap, in the freezer for 10-14 days after preparing.

Tips:

Make sure to allow time for the brownies to cool off before assembling the trifle.
Lightly brushing the banana slices with lemon juice can help slow down the browning process.
When adding each layer to your trifle bowl, be careful around the outer edges to keep the different layers nice and neat. This will ensure that you have a pretty presentation when you are looking at the outside of the bowl.
My trifle bowl was 3.25 quarts or 104 ounces. You may end up with extra brownie cubes, depending on the size of your trifle bowl.

Nutrition