Thus are great recipes born, and thus do they die-- it’s all good.
I saw something like that, once. At Tommys chiliburgers, several people were ordering burgers iuth extra this or that, so this regular customer ordered one with “Extra Everything”, and so they got a small plastic chili bucket, dropped a bun, then a patty, then tons of chili, tomatoes, onions and then a final bun on top, and they wouldnt let him have a fork to eat it with. 
But yeah, one could easily do a trifle with Chili burger ingredients, and I think I’d prefer that to a sweet one. 
Except maybe this-
A thought just dawned on me: the reason I cut the liquid in the banana yogurt pudding from 1 cup to 3/4 cup is because I did that by mistake the first time I made the pudding, and the result was so good (and more banana-forward) that I decided the extra juice was too much.
But maybe the texture is more like a Jello-brand pudding if you add more liquid? Hmm. Whatever, probably good either way.
Just need a transparent glass bucket to serve it in, so as to continue the trifle theme.
I’m wondering if rounds of Pillsbury biscuit dough could be substituted for the Bisquick mixture. Not as good as building from scratch, perhaps, but a bit less labor-intensive. I do the same thing for my topping when I make chicken and dumplings.
A few years back, I made a trifle with three kinds of cooked beans (pinto, black, and kidney, as I recall) separated by layers of corn chips and cheese. While building the structure, I alternately sprinkled each layer of the beans with some corn and olive oil to enhance their flavor. I don’t remember if I added any chili powder or garlic, but one certainly could. The whole thing was baked in the oven at moderate heat until the top layer of cheese started to brown. I served it to my daughter, who was 11 or 12 at the time, and she said it was delicious!
You could certainly do that, but one thing that makes the Bisquik nice is that it has parmesan cheese mixed in. If you use commercial Bisquik, it’s pretty fast, so you’re not really adding extra time (it’s grating fresh parmesan that’s time-consuming - but worth it).
I’m thinking I could also use store-bought pizza dough on both the bottom and top layers. But yeah, I definitely incorporate the cheese first.
Okay, trifle is made! (Ingredients: banana-yogurt pudding made with passion fruit juice, strawberries, blueberries, mangos, bananas, spice cake, and rum).
On the plus side, I realized I still possess small-size trifle glass (the one I gave away was very large), which is fine because there are only going to be 5 of us. On the vexing side, I found that the banana yogurt glop is so liquid when freshly made that it was impossible to keep it from getting between the fruit and the side of the glass. So I didn’t end up with a nice layered look. It looks like a perfectly fine fruit-based dessert, just not like a trifle.
I sampled the DeKuyper banana liqueur on a bit of spice cake before I started the assembly - just a few droplets. I thought it would be great but it was actually disgusting; that stuff is too strong to be consumed without mixing into a lot of vodka or what-have-you. So to be safe I stuck with rum.
Oh, that looks heavenly. What a great color combination. If it’s still a little bit soft, it would be great spooned over pound cake. And then if you believe as I do that nothing succeeds like excess, you could top it with vanilla ice cream and/or whipped cream.
I’m so glad you posted just now because I made your dessert myself this very minute in my kitchen. Of course, being me, I couldn’t follow the recipe exactly, but I used one package of sugar-free Jell-O, two chopped up bananas, about a cup of labneh (which is Greek yogurt-adjacent), a scant teaspoon of vanilla extract, and the juice of half a lemon because I had half a lemon lying around doing nothing to earn its keep. I added about a tablespoon of Splenda just for the heck of it since the sugar-free Jell-O is sweet but I didn’t know if it would be sweet enough, as the labneh is quite tart. I didn’t have any fruit juice that was compatible, nor did I have any fruit except the banana. I blended the whole thing in my mini food processor. I see infinite possibilities for this dessert. I stuck my finger in the mixture and tasted it before I put it in the fridge and it tastes really good. So I will report on it later once it has thickened up.
Just be aware that by adding too much acid to pudding products, you can inhibit their thickening. I hope it firms up for you.
@CairoCarol, this may be the problem with your trifle, too, by using passion fruit juice. But the trifle still looks lovely and I’m sure your guests will love it! It sounds delicious.
I wondered about that the very first time I did it, but no, it thickens beautifully every time. The issue today is that I didn’t wait (on purpose) for it to set before I assembled the trifle - I used it straight out of the blender, when it was still pourable. I figured that would give a more cohesive result, since the “pudding” would get into all the nooks and crannies, then hold it together when it set.
I’m quite sure this will be true, but I hadn’t thought about the aesthetics of that strategy.
@ThelmaLou - your concoction sounds fabulous. And labneh will be wonderful (I always use Greek yogurt, never regular or, good forbid, 2%).
You are absolutely correct.
If it was banana liqueur, I’m willing to bet it tasted like the awful cough syrup my doctor prescribed for me when I was an asthmatic kid. I hated that stuff! 
The dessert is firm enough to eat now, so I just had some. And it is absolutely fabulous! The lemon jello, along with the banana flavor and the tartness of the labneh – a dynamite flavor combination.
Next time you make it, try it with lemon jello. I’ll bet it would be great with orange jello also or really any flavor. Raspberry jello with peaches and you’d have sort of a peach Melba theme going on. Oh my goodness this could become a summertime project…
It will be a very nice breakfast, too.
Thanks so much for sharing the recipe. Let us know how your trifle went over.
That’s really good to know! I would have been hesitant. Either way, it’s sure pretty, and I’ll bet it tastes fabulous!
Yep, I definitely plan to copy your variation (although I’ll use regular lemon Jello and not sugar-free).
Like fat-free milk (which is basically chalk dissolved in water), any sugar-free sweet is an abomination! 
@ThelmaLou - just reviving this thread to say that I copied your clever idea of using lemon Jello, and it was great.
I heartily recommend your variation to all readers of this thread. It was unbelievably fast and easy - the whole process took maybe five minutes.
To be honest, since I usually have passion fruit, guava, or some similar juice available because I’m in Hawai’i, I’ll probably use that rather than jello mix. But if I didn’t have those options, or if they were too fussy/time-consuming - yes, lemon jello. In a heartbeat. Thank you for a great idea!
I guess that depends on who you ask. It looks fine to me, and I enjoyed my grandmother’s trifle many times. Except for the blueberries. If she was alive today, I’d suggest them, and remembering her as I do, she would enthusiastically include them.
At any rate, Carol, it looks great. I’ll bet that it tasted even better!
Excellent. So glad that worked out.
You could certainly use whatever juice you want in addition to water when you mix the jello powder.
Experimentation is the order of the day!