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Italian Pineapple Trifle

 Italian Pineapple Trifle
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.
16 ServingsPrep: 30 min. + chilling


  • 1 carton (15 ounces) ricotta cheese
  • 11 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons McCormick® Pure 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


  • 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.

2 of 2

Italian Pineapple Trifle (continued)

To Make Ahead: Trifle can be made the day before serving. Cover and refrigerate.