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Pineapple Trifle

Pineapple Trifle is a layered dessert with whipped cream cheese filling, caramelized pineapple, fluffy angel food cake, and a bit of tropical coconut
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Pineapple Trifle
Servings: 10 people
Author: Jill


  • 8 oz cream cheese 1 block, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 3.3 oz white chocolate instant pudding
  • 1 cup milk
  • 8 oz cool whip tub
  • 1 cup toasted coconut flakes sweetened, divided
  • 2- 20 oz can pineapple tidbits in juice - drained
  • 3 Tbsp pineapple juice reserved
  • 1 cup brown sugar packed
  • 6 Tbsp butter
  • 2 Tbsp cornstarch
  • 1 angel food cake cut into ¼” cubes
  • Maraschino cherries for garnish
  • Pineapple rings tidbits, or fresh sliced pineapple for garnish


  • In a medium mixing bowl, whisk pudding mix with 1 cup milk for 2 minutes. Chill 5 minutes.
  • In a separate large bowl, beat cream cheese with powdered sugar and vanilla until smooth, about 1-2 minutes. Add pudding to cream cheese mixture and beat to combine. Using a silicone spatula, gently fold in 1 tub of cool whip and ¾ cup of the toasted coconut, keeping as much air as possible in the mixture. Cover and refrigerate.
  • In a medium saucepan, melt butter. Add brown sugar and bring to a boil. Add drained pineapple, stirring gently. Mix cornstarch with reserved pineapple juice and add to simmering sugar mixture. Bring back to a boil and cook until mixture thickens. This mixture will continue to thicken as it cools. Pour into a bowl and let cool for at least 10 minutes. Place in the fridge or freezer to speed up cooling, if needed.
  • In a clear, deep sided dish; layer cake cubes, pineapple mixture, and cream cheese mixture, repeating layers to the top of the dish. Garnish the top with pineapple, toasted coconut, and maraschino cherries. This desert can be eaten right away, but will benefit from at least an hour of chill time.