Pineapple Cream Trifle Recipes

Steps:

• 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.

Steps:

• Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.

Steps:

• Mix custard powder with a few tablespoons cold milk in a bowl.
• Pour remaining milk into a saucepan, stir in sugar, and bring to a boil over medium heat, about 5 minutes. Remove from heat.
• Add custard mixture to hot milk, stirring continuously until liquid has thickened. Set aside to cool completely.
• Place pineapple in a large heavy pan, cover with water, and bring to a boil over medium heat. Remove from heat and allow to cool, about 30 minutes. Strain the juice and set aside. Place pineapple pieces in a bowl.
• Mix brown sugar and cinnamon together in a small bowl. Sprinkle over pineapple pieces and toss to coat.
• Layer 1/2 the pound cake in a trifle bowl. Sprinkle with 1 to 2 tablespoons of the reserved pineapple juice. Spread 1/2 the pineapple pieces over the cake. Spoon 1/2 the cooled custard over pineapple. Repeat layers. Spread whipped cream on top and smooth out evenly. Cover and chill in the refrigerator at least 1 hour.

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry., For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture., For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Steps:

• Make up jelly.
• Cut jam roll into slices put on bottom of serving bowl.
• Pour jelly over cake.
• Make up custard (milk and custard).
• Once custard has thickened, add pineapple. Put back in fridge for 5 minutes.
• Spread custard over jelly.
• Put cream and sugar in a small bowl; beat until thick and then spread over custard.
• Cover with plastic wrap and chill in fridge for 2-3 hours.

Steps:

• Add the pineapple chunks and salt into a food processor; process until smooth, about 1 minute; set aside.
• In a medium saucepan, mix the sugar and milk together.
• Place pan over low heat and stir until the sugar is dissolved and the milk comes to a boil.
• Beat the hot milk into the egg yolks in a bowl.
• Pour the entire mixture back into the saucepan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the eggs will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
• Allow the custard to cool slightly, then stir in the pineapple puree, cream, and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; then freeze in 1-2 batches in an ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat.
• For firmer ice cream, transfer to a freezer-safe container and freeze several hours.

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.