Pineapple Trifle

Ingredients

• 1 vanilla pound cake from the freezer section, thawed and cubed (300 g / 10 oz)
• 6 Digestive biscuits, or graham crackers or biscuits of choice broken into chunks
• 1 can pineapple rings or pineapple chunks (500 g / 15 oz)
• 1 can Nestle cream (table cream) (170 g)
• 6 Kiri cream cheese squares or just use 100 g (1/2 cup) softened cream cheese of choice
• scant 1/4 cup sweetened condensed milk (70 g)
• 1 Dream Whip sachet
• 1 crème caramel powder sachet- just the powder part, don't use the syrup
• 2 tbsp full fat milk (30 ml)
• 4 tbsp pineapple juice from the can, divided (60 ml)
• 1/2 cup cold heavy cream (whipping cream) (120 ml)
• 1/2 tbsp powdered sugar (icing sugar)
• Splash of vanilla extract

Instructions

1. 1

   In a Pyrex or oval glass dish, layer the pound cake cubes and broken biscuits.

2. 2

   Open the pineapple can, drizzle a good amount of the juice (around 3 tbsp) over the cake and biscuits. If you have pineapple rings, cut them into cubes.

3. 3

   In a large mixing bowl, add the Nestlé cream, Kiri cream cheese squares, sweetened condensed milk, Dream Whip, crème caramel powder, milk, and 1 tbsp pineapple juice. Beat with an electric mixer until thick and fluffy.

4. 4

   Spread the cream mixture over the cake and biscuit layer. Arrange half the pineapple chunks on top of the cream layer.

5. 5

   --- For the whipped cream topping: ---

6. 6

   In a separate bowl, whip the heavy (whipping) cream with icing sugar and a splash of vanilla until soft peaks form. Spread the whipped cream over the pineapple layer. Top with remaining pineapple, and refrigerate for 4–6 hours or overnight before serving to allow the flavors to meld.