Best Tropical Trifle With Fresh Pineapple Recipes

TROPICAL TRIFLE

Tropical Trifle image

For an easy dessert that serves a crowd, you can't go wrong with trifle. Mix it up with the variation below and enjoy it your way.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h35m

Yield 10

Number Of Ingredients 10

Ingredients

2 cups milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 teaspoon grated orange peel
1 round angel food cake (16 oz), cut into 1-inch cubes
2 tablespoons orange-flavored liqueur or orange juice
1 can (20 oz) pineapple tidbits, well drained
2 kiwifruit, peeled, cut into 1/4-inch slices
1 ripe mango, seed removed, peeled and cut into cubes
2 cups fresh strawberries, cut in half
1/4 cup shredded or flaked coconut

Steps:

In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.

Nutrition Facts : Calories 270, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 510 mg, Sugar 45 g, TransFat 0 g

TROPICAL TRIFLE

Tropical Trifle image

Trifles have become one of my favorite desserts because there can be such a variety of ingredients. I came up with this to serve during the hot dog days of summer here in Florida. It's light, cool, and refreshing. My family loves it.

Provided by Mary Ann Davis

Categories Fruit Desserts

Time 50m

Number Of Ingredients 10

Ingredients

1 box orange cake mix
1 can(s) crushed pineapple, large
1 can(s) mandarin orange slices, drained, large
3 large eggs
1/3 c vegetable oil
1 small container of cool whip, thawed
1 orange, zest of
1 box instant vanilla pudding mix, small
2 c milk
7-8 oz coconut flakes, toasted or not

Steps:

1. Thoroughly drain pineapple. Leave juice in large mixing bowl, reserve pineapple.
2. To juice, add cake mix, eggs, and oil. Mix thoroughly for 2 minutes. Pour into 9" x 13" pan; bake at 350 degrees for 32 minutes. Cool thoroughly.
3. Add pudding mix, milk, and orange zest to reserved pineapple. Mix for 2 minutes. Fold in Cool Whip.
4. Cut cake into 1/2 - 3/4 inch cubes.
5. To assemble trifle, in a trifle bowl or clear glass bowl, scatter 1/3 of the cake pieces, then 1/3 of pudding mixture, 1/3 of oranges, and 1/3 of coconut. Repeat for a total of three layers.
6. Chill well before serving, preferably overnight. May add an extra dollop of Cool Whip for presentation when serving.