Banana Cream Chocolate Trifle Recipe

18 whole graham crackers (5 x 2 in.), divided.
3/4 cup semi-sweet chocolate morsels
1 container (12 oz) frozen whipped topping, thawed,
1 pkg (3.4 oz) banana cream instant pudding and pie filling
1 cup milk
1 lemon
4 large bananas

Finely chop half of a graham cracker using Food Chopper; set aside. Coarsely crumble remaining crackers into Mixing Bowl.
For ganache, place chocolate morsels and 1 1/2 cups of the whipped topping into Bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds.

Combine pudding mix and milk in Mixing Bowl; whisk until mixture begins to thicken. Fold in remaining whipped topping, and set aside.

Juice lemon using Juicer to measure 2 tbsp juice.

Peel bananas and cut into 1 1/2-in. pieces and mix lemon juice and toss gently in small bowl. Set aside 12 slices for garnish.

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 edges of trifle.