danielle's strawberry & pineapple pudding trifle

Name: Danielle's Strawberry & Pineapple Pudding Trifle
Prep time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 can(s) pineapple, crushed drain the juice; 2 box(es) pre-packaged pound cake or homemade; 2 - bins of fresh strawberries sliced; 2 box(es) vanilla instant pudding made according to pie filling recipe on box (3.4 oz each); 1 package(s) cream cheese (8 oz); 1/2 stick(s) butter, melted; 1/4 cup(s) granulated sugar; 1 package(s) Cool Whip (8 oz)

★★★★★ 3

Layers of Danielle's Strawberry Pineapple Pudding Trifle.

review

a recipe by

Danielle Pettiford

@DSPETTIFORd

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

1
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.

2
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.
3
Mix half of the Cool Whip and crushed pineapples; blend well.
4
Place a few cake slices down covering the bottom of a trifle bowl or a large sheet cake pan.
5
Scatter 1/4 of the sliced strawberries over the cake.
6
Cover with half of the pudding mixture.
7
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.
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