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Pineapple Upside Down Trifle |
Ingredients:1 lb. pound cake 1 8 oz. container Cool Whip 1 lg. can pineapple tidbits 1 lg. jar maraschino cherries 1 regular pkg. instant vanilla pudding 1/4 cup brown sugar 1 cup milk
Directions:Cut and cube pound cake. Chop cherries. Drain pineapple (reserving 3/4 cup of juice). Mix brown sugar with pineapple juice. Mix 1 cup of milk with pudding for 1 minute using a wire whisk. Set aside to thicken for 2 minutes, then fold in Cool Whip. Layer half of the cubed pound cake in the bottom of a trifle dish. Using a turkey baster, moisten the cubes with half of the pineapple juice mixture. Then layer the cherries and pineapple. Cover with 1/2 the pudding mixture. Begin again with the cubed pound cake, juice, cherries, pineapple and pudding mixture. Ending with pudding mixture on top.
Submitted by Pam Nebel |
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