Banana Split Trifle

From Diana Rattray,
Your Guide to Southern U.S. Cuisine

1 (3.4oz) pkg each vanilla & chocolate pudding
4 cups milk, divided
60 vanilla wafers
3 bananas, sliced
6 tablespoons chocolate syrup, divided
1 (15 oz) crushed pineapple, drained well
1 (8 oz) frozen whipped topping
10 maraschino cherries, drained and halved
1/4 cup finely chopped pecans

Cook pudding using 2 cups milk, following package directions. Refrigerate and allow to cool. Arrange 30 wafers in bottom of a 2 quart straight-sided bowl. Spoon vanilla pudding over wafers. Arrange sliced bananas over pudding. Drizzle bananas with 3 tablespoons chocolate syrup. Arrange 30 wafers over chocolate and bananas. Spoon pineapple evenly over wafers. Spoon chocolate pudding over pineapple. Spread whipped topping over chocolate pudding. Spreading to edges to seal. Cover with plastic wrap, and refrigerate overnight. Before serving, arrange cherries over whipped topping; sprinkle with pecans. Drizzle a bit more chocolate syrup over top. 8-10 servings.