Pineapple Trifle Recipe
Ingredients
1 envelope unflavored gelatin
1 cup pineapple juice
1 small box pineapple jelly powder
1 cup boiling water
1 commercial angel food cake
2 cups heavy cream
19 oz canned pineapple chunks
Mint leaves
Directions
In a bowl, let gelatin foam in pineapple juice.
Set aside.
In a second bowl, dissolve powder jelly in boiling water.
Fold in gelatin and pineapple juice mixture.
Let cool until half set.
Meanwhile, cut angel food cake into small cubes.
Set aside.
Whip cream.
Fold in half set jelly.
Over the bottom of a buttered chimney mold, spread successive layers of half the cake cubes, half the pineapple chunks and half the whipped cream and jelly mixture.
Repeat all 3 steps.
Refrigerate 4 hours or so.
Remove from refrigerator.
Unmold trifle over a serving dish.
Garnish with mint leaves, if desired.
Set aside.
In a second bowl, dissolve powder jelly in boiling water.
Fold in gelatin and pineapple juice mixture.
Let cool until half set.
Meanwhile, cut angel food cake into small cubes.
Set aside.
Whip cream.
Fold in half set jelly.
Over the bottom of a buttered chimney mold, spread successive layers of half the cake cubes, half the pineapple chunks and half the whipped cream and jelly mixture.
Repeat all 3 steps.
Refrigerate 4 hours or so.
Remove from refrigerator.
Unmold trifle over a serving dish.
Garnish with mint leaves, if desired.
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