Banana Split Trifle

This makes a pretty and colorful dessert that can be made ahead for picnics and dinner parties in the summer.

Ingredients:
1 box brownie mix baked according to package directions (I used Betty Crocker's Triple Chunk in a 13" x 9" pan)
3 large bananas (ripe, but not yet brown at all)
15 - 20 strawberries
1 large container of Cool Whip
2 oz. Hershey's chocolate syrup
15 pecan halves
lemon or lime juice (just enough to coat the bananas)

Mix and bake the brownies according to the directions on the package.

While the brownies bake, peel and slice bananas and gently toss in lemon/lime juice to prevent browning.
Then drain bananas to remove excess juice.
Rinse the strawberries and then slice the tops off flat and set aside.
When the brownies are ready, cut into squares in the pan. ( if I am in a rush, I cool mine in the freezer as well as my glass serving dish)
Place brownies in the bottom of a clear decorative container (if you do not have a trifle dish, any large clear glass serving bowl or plastic bowl will do)
Press brownies down with a spatula to form the base and try to make the brownie level even
Add strawberries on top of brownies with the tops of the strawberries facing up
Add bananas over berries
Cover the entire surface with Cool Whip and seal the edges
Add Hershey's Syrup and top with pecans
Refrigerate for one hour, up to twelve hours before serving. See below for more fruit ideas.

I have also used a smooth layer of ice cream, fresh raspberries, fresh or canned (drained completely) pineapple, vanilla or banana pudding mix, or a caramel sauce for a little variety.