Italian Pineapple Trifle Recipe

5 1 1
Italian Pineapple Trifle Recipe
Italian Pineapple Trifle Recipe photo by Taste of Home
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Italian Pineapple Trifle Recipe

Read Reviews
5 1 1
Publisher Photo
My grandmother made this rich, tempting trifle every year for our family’s Christmas Eve celebrations. Now I make it to carry on her special tradition. It’s an easy, delicious no-bake dessert everyone will love.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 carton (15 ounces) ricotta cheese
  • 11 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract, divided
  • 2 cups heavy whipping cream
  • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
  • 1 can (15-3/4 ounces) lemon pie filling
  • 3 packages (3 ounces each) ladyfingers, split

Directions

In a small bowl, beat the ricotta, cream cheese, sugar and 1 teaspoon vanilla until fluffy. In a large bowl, whip heavy cream until stiff peaks form; fold into ricotta mixture.
In another bowl, combine the pineapple, pie filling and remaining vanilla. In a 3-qt. trifle bowl or glass serving bowl, arrange two packages of ladyfingers over the bottom and up the sides.
Layer a third of the ricotta mixture, a third of the pineapple mixture and half of the remaining ladyfingers. Repeat layers once. Layer remaining ricotta and pineapple mixtures. Cover and refrigerate several hours or overnight. Yield: 16 servings.
To Make Ahead: Trifle can be made the day before serving. Cover and refrigerate.
Originally published as Italian Pineapple Trifle in Taste of Home Christmas Annual Annual 2013, p91

  • 1 carton (15 ounces) ricotta cheese
  • 11 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract, divided
  • 2 cups heavy whipping cream
  • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
  • 1 can (15-3/4 ounces) lemon pie filling
  • 3 packages (3 ounces each) ladyfingers, split
  1. In a small bowl, beat the ricotta, cream cheese, sugar and 1 teaspoon vanilla until fluffy. In a large bowl, whip heavy cream until stiff peaks form; fold into ricotta mixture.
  2. In another bowl, combine the pineapple, pie filling and remaining vanilla. In a 3-qt. trifle bowl or glass serving bowl, arrange two packages of ladyfingers over the bottom and up the sides.
  3. Layer a third of the ricotta mixture, a third of the pineapple mixture and half of the remaining ladyfingers. Repeat layers once. Layer remaining ricotta and pineapple mixtures. Cover and refrigerate several hours or overnight. Yield: 16 servings.
To Make Ahead: Trifle can be made the day before serving. Cover and refrigerate.
Originally published as Italian Pineapple Trifle in Taste of Home Christmas Annual Annual 2013, p91

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MY REVIEW
Sekoziol User ID: 8357921 226531
Reviewed May. 18, 2015

"This was a BIG hit!!!! Made it for a potluck and there was nothing left! Very easy! Had to go to 2 stores for the lady fingers. Found them at the Bed Bath and Beyond! Will make it again!!"

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