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danielle's strawberry & pineapple pudding trifle

(3 ratings)
Blue Ribbon Recipe by
Danielle Pettiford
Newark, NJ

Made this for my hubby's birthday and he loved it.

Blue Ribbon Recipe

You can never go wrong when you serve a trifle. The flavor combination of strawberries and pineapples is delicious. Placing the pound cake under the broiler adds a nice crunchy texture to the trifle. In-between the pound cake is a sweet and tangy pudding layer. This easy dessert is not only delicious but beautiful when presented.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -9
prep time 15 Min
method Bake

Ingredients For danielle's strawberry & pineapple pudding trifle

  • 1 can
    pineapple, crushed drain the juice
  • 2 box
    pre-packaged pound cake or homemade
  • 2
    bins of fresh strawberries sliced
  • 2 box
    vanilla instant pudding made according to pie filling recipe on box (3.4 oz each)
  • 1 pkg
    cream cheese (8 oz)
  • 1/2 stick
    butter, melted
  • 1/4 c
    granulated sugar
  • 1 pkg
    Cool Whip (8 oz)

How To Make danielle's strawberry & pineapple pudding trifle

  • Broiling buttered and sugared pound cake.
    Brush sliced cake pieces with melted butter and sprinkle with half of the sugar. Place on a buttered sheet pan and broil until sugar starts to melt and edges start to turn brown. Let sit to cool.
  • Cream cheese and sugar mixed with prepared pudding.
    Blend cream cheese until smooth. Add in sugar and blend well. Make pudding in a separate bowl according to the pie filling directions on the box. Then mix with cream cheese mixture.
  • Cool Whip and crushed pineapple folded into bowl.
    Mix half of the Cool Whip and crushed pineapples; blend well.
  • Slices of pound cake in the bottom of the trifle dish.
    Place a few cake slices down covering the bottom of a trifle bowl or a large sheet cake pan.
  • Strawberries sprinkled over the cake.
    Scatter 1/4 of the sliced strawberries over the cake.
  • Pudding added to the trifle dish.
    Cover with half of the pudding mixture.
  • Layers repeated and top of trifle decorated.
    Scatter 1/4 strawberries over pudding. Repeat this step using the rest of the pudding and saving a few slices of strawberries for the top. Spread Cool Whip evenly over top and place remaining strawberries on top. Refrigerate, scoop with a big spoon, and enjoy.