Italian Pineapple Trifle

Total Time

Prep: 30 min. + chilling


16 servings

Updated: Oct. 12, 2022
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. —Ann-Marie Milano, Milton, Massachusetts
Italian Pineapple Trifle Recipe photo by Taste of Home


  • 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.
To make ahead: Trifle can be made the day before serving. Cover and refrigerate.

Nutrition Facts

1 cup: 362 calories, 21g fat (13g saturated fat), 98mg cholesterol, 256mg sodium, 37g carbohydrate (28g sugars, 0 fiber), 7g protein.