2 Sara Lee pound cakes
2 containers cool whip
1 package instant vanilla pudding
One batch Bananas Foster
half gallon vanilla ice cream
8 Tablespoons butter
1⅓ cups light brown sugar (next time I may try dark brown sugar for a richer color)
Melt butter in a skillet on medium heat. Add sugar and whisk in until smooth. Slice bananas on a diagonal and add to skillet. Stir gently to coat. Transfer gently to a plate to cool.
Cut pound cake into small squares and lay in trifle dish.
Add some pudding and then some cream
Pour on some of the cooled bananas
Repeat layers until you reach the top. Reserve a few bananas
Make cream the final top layer.
Top this layer with scoops of of ice cream and pour on the reserved bananas.