danielle's strawberry & pineapple pudding trifle

★★★★★ 3
a 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
serves 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.