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