1 container (12 oz) frozen whipped topping, thawed and divided
1 pkg (3.4 oz) banana cream instant pudding
1 cup milk
1 lemon or 2 tbsp lemon juice
4 large bananas
(1.) Finely chop half of graham cracker and set aside. Coarsely crumble remaining crackers.
(2.) For ganache, plce chocolcate morsels and 1.5 cups of whipped topping in bowl and microwave on high for 45-60 seconds or until melted and smooth, stirring every 15 seconds. Combine pudding mix with milk and whisk until mixture begins to thicken. Fold in remaining whipped topping and set aside.
(3.) Juice lemon or measure 2 tbsp. juice. Peel bananas and cut into 1.5" slices, add lemon juice and toss gently to coat. Set aside 12 slices for garnish.
(4.) To assemble trifle, place half of the crumbled graham crackers over bottom of clear bowl. Place half of the bananas over the crackers, arranging some of the bananas against the sides fo bowl and top with 1/3 of gthe ganache. (To get a good visual of the ganache layers, spoon ganache into resealable plastic food storage bag; secure with a chip clip. Trim corner of bag to allow ganache to flow through. Pipe around the inside edges of the bowl, then drizzle remaining ganache over the bananas.). Spread half the banana filling over ganache, spreading to edges. Repeat layers one time. Decorate with remaning ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around the edges of the trifle.