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4 bananas, sliced
2 tablespoons Fruit-Fresh®
1 quart water
2, 9-inch round yellow cakes, cut each into two layers
1/2 gallon vanilla frozen yogurt, softened slightly
1/2 cup butterscotch ice cream topping
1/2 cup chocolate ice cream topping
1/2 cup caramel ice cream topping
1/2 cup finely chopped peanuts
2 cups whipped cream
10 maraschino cherries, drained and blotted

Combine Fruit-Fresh® and water in a large bowl. Slice bananas into solution; drain and blot.

In trifle dish, place one layer of cake. Top with 1/2 of ice cream and 1/2 of bananas. Sprinkle with 1/2 of peanuts. Top with another layer of cake. Drizzle with 1/2 of ice cream toppings and top with remaining bananas. Place third cake layer in bowl; top with remaining ice cream and toppings. Top with remaining cake layer in bowl. Cover with plastic wrap and freeze until firm. Top with whipped cream, remaining nuts and maraschino cherries. Serve frozen.