Description
A delightful Pineapple Trifle layering angel food cake cubes, creamy white chocolate pudding mixture, caramelized pineapple, and toasted coconut, topped with maraschino cherries and fresh pineapple slices. Perfect for a refreshing, light dessert to serve 10 people.
Ingredients
Scale
Cream Cheese Mixture
- 8 oz cream cheese (1 block, softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 3.3 oz white chocolate instant pudding mix
- 1 cup milk
- 8 oz Cool Whip (1 tub)
- ¾ cup toasted sweetened coconut flakes (divided)
Pineapple Mixture
- 2 – 20 oz cans pineapple tidbits in juice (drained)
- 3 Tbsp pineapple juice (reserved)
- 1 cup packed brown sugar
- 6 Tbsp butter
- 2 Tbsp cornstarch
Other
- 1 angel food cake, cut into ¼ inch cubes
- ¼ cup toasted sweetened coconut flakes (for garnish)
- Maraschino cherries (for garnish)
- Pineapple rings or fresh sliced pineapple (for garnish)
Instructions
- Prepare pudding: In a medium mixing bowl, whisk the white chocolate instant pudding mix with 1 cup of milk for about 2 minutes until combined. Chill the pudding mixture for 5 minutes to set.
- Make cream cheese mixture: In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth, about 1 to 2 minutes. Add the chilled pudding mixture to the cream cheese and beat until well combined. Using a silicone spatula, gently fold in the tub of Cool Whip and ¾ cup of toasted coconut flakes, being careful to keep the mixture light and airy. Cover and refrigerate.
- Cook pineapple topping: In a medium saucepan, melt the butter over medium heat. Stir in the packed brown sugar and bring the mixture to a boil. Add the drained pineapple tidbits and stir gently to combine. Mix the reserved 3 tablespoons pineapple juice with cornstarch to create a slurry, then add this to the simmering pineapple mixture. Return to a boil and cook until thickened. Remove from heat and transfer to a bowl to cool for at least 10 minutes. Place in fridge or freezer to speed cooling if necessary.
- Assemble the trifle: In a large clear deep-sided dish, layer the angel food cake cubes, pineapple mixture, and cream cheese mixture evenly, repeating until the dish is filled to the top. Ensure the layers are distinct and attractive.
- Garnish and chill: Decorate the top layer with reserved pineapple rings or fresh pineapple slices, the remaining toasted coconut flakes, and maraschino cherries. The trifle can be served immediately but chilling for at least one hour enhances the flavors and texture.
Notes
- For best results, keep the pudding and cream cheese mixture well chilled before assembling.
- Use angel food cake to keep the trifle light and airy; other light sponge cakes can be substituted.
- Toasting coconut flakes brings out a nutty sweetness that complements the pineapple perfectly.
- Chilling the assembled trifle for a few hours will allow flavors to meld beautifully.
- If time is short, this dessert can be enjoyed right after assembly but benefits greatly from resting.
