Pineapple Delight Frozen Trifle Recipes

Steps:

• Mix together cubed pineapple, sugar, water, and cinnamon stick in a medium saucepan, and cook over medium-high heat for about 30-35 minutes, stirring occasionally, or until pineapple becomes tender, lightly golden brown as seen in the photos, and water nearly evaporates (my compote was prepared on the large stove-top burner. If you are cooking on a smaller burner, it will take about double the time mentioned above to fully cook). Near the end of the cooking process, keep a close eye on the compote to prevent burning, since the liquid will have almost evaporated (leave about 1/4 cup of liquid for use later in the recipe). Remove from heat and let cool completely.
• Dissolve the cornstarch well in about 3 tablespoons of whole milk. Fill the measuring can with the remaining amount of milk and pour the milk and dissolved cornstarch into a medium stainless steel saucepan. (Since the mixture will be whisked, please do not use an aluminum saucepan since the whisk will scratch the bottom of the aluminum pan, causing chemical contamination as well as altering the color of the mixture). 2. Stir in the condensed milk, egg yolks, and vanilla bean seeds (if you are making yours with vanilla extract, add it to the mixture when it is cooked and just about to be removed from the heat). Whisk the mixture over medium heat for about 8-10 minutes or until it just starts to thicken. Then, reduce heat to medium-low and use a wood spoon to continue stirring the mixture for about 4-5 minutes, resulting in a creamy and thickened mixture (yet thinner than a typical cake batter). Again, my mixture was cooked on a large burner. If you are using a small burner to cook this mixture, it will take almost double of the amount of time given above. Remove from the heat, transfer custard cream to a glass container, place a sheet of plastic wrap right on the top of the custard cream (touching the custard), and let cool down on a rack (the plastic wrap will prevent a skin from forming on top of the custard). When mixture cools completely, its texture will be quite thick and creamy, similar to a pastry cream.
• Using the egg whisker of an electric mixer, beat egg whites on high speed until stiff, about 2 minutes. Add the sugar and beat for about 30 seconds on medium speed. Then, add both the heavy cream and vanilla extract, and beat for about 15 seconds on low speed. Assembling the Trifle 1. In a standard-size loaf baking pan, pour in the Chantilly cream in an even layer. Freeze with the pan sitting on a even surface or shelf for about 45 minutes. Remove from the freezer, and pour custard cream on top in an even layer. Freeze for about 45-60 minutes. Then, remove from the freezer, take cinnamon stick out of the pineapple compote, and using a slotted spoon, spoon the cooked pineapple cubes evenly over the dessert, making sure that almost no liquid is spooned onto the loaf pan. Reserve about 1/4 of the liquid in the refrigerator. Cover pan with plastic wrap and freeze trifle for at least 24 hours. 2. Right before serving, unmold frozen trifle and let soften for about 4-5 minutes at room temperature. Drizzle a little bit of the reserved refrigerated pineapple liquid on top of the trifle if desired, decorate as you wish, and slice to serve. Enjoy!

Steps:

• 1. Toast coconut AND nuts. Spread each out on a separate baking sheet in a single layer. Bake at 350 F for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant. Coconut will toast faster than the nuts.
• 2. Cut or tear angel food cake into bite-size pieces. Set aside.
• 3. In a medium-size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
• 4. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well. Then add 1 cup of the whipped topping. Set aside.
• 5. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces for the first layer.
• 6. Next, half of the pineapple.
• 7. Next, half of the coconut and half of the macadamia nuts.
• 8. Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
• 9. Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
• 10. Cover and refrigerate for at least 1 hour.

Steps:

• Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.

Steps:

• In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
• Cut the cake into thirds, horizontally.
• Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
• Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Steps:

• Crust: Mix graham crackers and butter together.
• Press into 9 x 13 inch pan.
• Bake in 250f degree oven for 15 minutes.
• Cool.
• Filling: In a bowl, cream together butter and icing sugar.
• Add eggs and beat well.
• Spread over cooled crust.
• Bake in 350f degree oven for 25 minutes.
• Cool.
• Topping: Beat together whipping cream, vanilla and icing sugar until stiff.
• Fold in pineapple.
• Spread over filling.
• Sprinkle extra graham wafer crumbs on top for a finishing touch.
• Chill.
• Cut into squares and serve.