Pineapple upside down trifle

16 servings

Ingredients

Quantity Ingredient
¼ cup Brown sugar
20 ounces Pineapple chunks; drain and reserve 3/4 cup juice
1 cup Milk
1 pack Vanilla instant pudding; 4 serving size
8 ounces Cool whip; thawed
12 ounces Pound cake; cubed
1 cup Pecans; toasted and divided
½ cup Maraschino cherries

Directions

Stir brown sugar into reserved pineapple juice until completely dissolved; set aside. Pour milk into medium bowl. Add pudding mix.

Beat with wire wisk 30 seconds. Let stand 2 minutes or until thickened. Gently stir in cool whip until smooth. Arrange ½ of the cake cubes in a 3 qt serving bowl. Drizzle ½ of the juice mixture over cake. Layer ½ of the pineapple chunks, pecans, chopped cherries and pudding mixture over cake. Repeat layers, drizzling cake with remaining juice and ending with pudding mixture. Refrigerate 1 hour or until ready to serve. Garnish with pineapple slices and cherries to resemble a sunburst. Store in fridge. Source: Jello ad Submitted By MEG ANTCZAK On 03-24-95

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