By Robert J. Matthews
1 (4 ounce) package instant banana pudding mix 3 cups cold milk 1 (16oz) container frozen whipped topping, thawed 1 (18.25 ounce) package red velvet cake mix 2 large ripe bananas, sliced 10 ounces white chocolate chips
Prepare the banana pudding mix according to package directions using the milk. Allow to thicken in the refrigerator for 5 minutes.
Gently fold in half of the whipped topping into the pudding until well blended. Spread half the pudding mixture into a large trifle bowl.
Prepare the red velvet cake batter according to package instructions. Pour half the cake batter over the pudding layer in the trifle bowl. Top with half the sliced bananas.
Sprinkle 1/2 cup of the white chocolate chips over the banana layer.
Cover with another layer using the remaining pudding mixture.
Top the pudding with the remaining cake batter, spreading evenly. Arrange remaining banana slices atop cake batter.
Sprinkle the remaining 1/2 cup white chocolate chips over bananas.