Back to Italian Pineapple Trifle

Print Options


Card Sizes

Italian Pineapple Trifle Recipe

Italian Pineapple Trifle Recipe

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
TOTAL TIME: Prep: 30 min. + chilling YIELD:16 servings


  • 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.

Recipe Note

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

Reviews for Italian Pineapple Trifle

Sort By :

Average Rating
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!!"

Loading Image