Elvis Trifle with Bacon
This Elvis Trifle with Bacon is a dessert worthy of a king ... the King of Rock n Roll that is!
Servings: 24 servings
Ingredients
For the cake
- 1 box white cake mix 15.25 - 18.25 oz.
- ½ cup water
- 3 large eggs
- ¼ cup vegetable oil
- ½ cup Torani Creme de Banana Syrup
For the peanut butter pudding
- 1 can sweetened condensed milk 14 oz.
- 1 ½ cups water
- 1 package instant vanilla pudding 3.4 oz.
- ¾ cup creamy peanut butter
You will also need
- 1 tub frozen whipped topping, thawed 16 oz.
- 8 - 10 bananas sliced
- 1 pound bacon cooked and crumbled
Instructions
For the Cake:
- Preheat oven to 350°F.
- Spray a 9x13-inch baking dish with baking spray.
- Place cake mix in a large mixing bowl. Add water, eggs, oil, and Torani syrup. Mix well. Pour into prepared cake pan.
- Bake 30-35 minutes until cake tester comes out clean. Allow to cool completely.
For the peanut butter pudding:
- Meanwhile, in a large mixing bowl, combine the sweetened condensed milk, water, pudding mix, and peanut butter until smooth. Refrigerate until needed.
To assemble the trifle:
- Cut the cake into cubes. Layer half of the cake cubes in a trifle bowl. Top with half of the sliced bananas. Spread half of the peanut butter pudding over the top. Spread half of the whipped topping over the top. Sprinkle with half of the bacon.
- Repeat layers using all of the remaining cake cubes, banana slices, peanut butter pudding, whipped topping, and bacon.
- Refrigerate at least 2 hours before serving.
Notes
- Make sure and make this ahead of time to chill and let the flavors meld.
Nutrition
Calories: 379kcal | Carbohydrates: 49g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 376mg | Potassium: 322mg | Fiber: 2g | Sugar: 34g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 1mg
