Pineapple Upside-Down Trifle
Pineapple Upside-Down Trifle is an moderately easy dinner. Made with 1/4 c. packed brown sugar, 1 can (20 oz.) pineapple chunks (in juice), drained; reserving 3/4 c. juice, 1 c. cold milk, 1 pkg. (4 serving size) vanilla flavor instant pudding and pie filling and 1 tub (8 oz.) whipped topping, thawed, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Stir brown sugar into 3/4 cup pineapple juice until completely dissolved; set aside.
Pour milk into medium bowl.
Add pudding mix.
Beat with wire whisk 30 seconds.
Let stand 2 minutes or until thickened.
Gently stir in whipped topping until smooth. Arrange 1/2 of the cake cubes in 3-quart serving bowl.
Drizzle 1/2 of the juice mixture over cake.
Layer 1/2 of the pineapple chunks, pecans and chopped cherries over cake, then add pudding mix. Repeat layers, ending with pudding mix.
Refrigerate 1 hour. Garnish with pineapple slices and cherries.
π· Perfect Pairings
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