Pineapple Cream Trifle Food

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ITALIAN PINEAPPLE TRIFLE



Italian Pineapple Trifle image

My grandmother made this rich, tempting trifle every year for our family's Christmas Eve celebrations. Now I make it to carry on her special tradition. It's an easy, delicious no-bake dessert everyone will love. -Ann-Marie Milano, Milton, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 8

1 carton (15 ounces) ricotta cheese
11 ounces cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla extract, divided
2 cups heavy whipping cream
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 can (15-3/4 ounces) lemon pie filling
3 packages (3 ounces each) ladyfingers, split

Steps:

  • In a small bowl, beat the ricotta, cream cheese, sugar and 1 teaspoon vanilla until fluffy. In a large bowl, whip heavy cream until stiff peaks form; fold into ricotta mixture., In another bowl, combine the pineapple, pie filling and remaining vanilla. In a 3-qt. trifle bowl or glass serving bowl, arrange two packages of ladyfingers over the bottom and up the sides., Layer a third of the ricotta mixture, a third of the pineapple mixture and half of the remaining ladyfingers. Repeat layers once. Layer remaining ricotta and pineapple mixtures. Cover and refrigerate several hours or overnight.

Nutrition Facts :

PINEAPPLE ORANGE TRIFLE



Pineapple Orange Trifle image

Guests are pleasantly surprised to see this lovely trifle on my holiday table. Coconut, pineapple and mandarin oranges lend a tropical taste to every spoonful. -Renee Schwebach, Dumont, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 9

1 can (14 ounces) pineapple tidbits
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup sour cream
1 can (11 ounces) mandarin oranges, drained
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
1/2 teaspoon orange extract
1/3 cup sweetened shredded coconut, toasted

Steps:

  • Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.

Nutrition Facts : Calories 269 calories, Fat 9g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 404mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

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