Betty's Pineapple Raspberry Trifle
In this video, Betty demonstrates how to make a Pineapple Raspberry Trifle. This is a great dessert for summeror any time of the year!
Ingredients
| Fresh pineapple | 2/3 , peel and cut into chunks | |
| Fresh raspberries | 2 Cup (32 tbs) , rinsed and patted dry | |
| Granulated sugar | 1/4 Cup (4 tbs) | |
| Cream cheese | 12 Ounce | |
| Confectioners sugar | 3/4 Cup (12 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Whipping cream | 2 Cup (32 tbs) | |
| Pound cake | 16 Ounce , frozen (or angel food cake) | |
| For decoration | ||
| Pineapple | 1/3 , cut into rings | |
| Mint sprig | 3 |
Directions
GETTING READY
1. Peel and core pineapple. Cut it into chunks and pat it dry with paper towel.
2. Cut pound cake into ¾-inch cubes while it is still cold. Set aside.
MAKING
3. In a medium-sized bowl, add sugar, raspberries, and pineapple chunks. Mix well and set aside.
4. In a separate bowl, combine cream cheese, confectioner's sugar, and vanilla. With electric mixer, on medium speed beat until light and fluffy.
5. Gradually pour whipping cream, beating on low for 1 1/2 minutes. Beat on high until thick.
6. In a large, clear, straight sided bowl, drop 1/3 of the cake pieces at the bottom.
7. Sprinkle 1/3 of the pineapple-raspberry mixture on top.
8. Put 1/3 of the cream cheese mixture, and spread it evenly. Repeat layers twice, ending with a cream cheese layer.
9. Decorate the top with pineapple rings and mint sprigs.
10. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
SERVING
11. Serve pineapple raspberry trifle chilled.
Recipe Summary
Nutrition Facts
Serving size
Calories 1466Calories from Fat 811
% Daily Value*
Total Fat 91 g140%
Saturated Fat 53 g265%
Trans Fat 0 g
Cholesterol
Sodium 731 mg30.46%
Total Carbohydrates 140 g46.7%
Dietary Fiber 9 g36%
Sugars 100 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
