Italian Pineapple Trifle
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 16 servings.
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
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
-
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.
Nutrition Facts
1 cup: 362 calories, 21g fat (13g saturated fat), 98mg cholesterol, 256mg sodium, 37g carbohydrate (28g sugars, 0 fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC