Chocolate Pineapple Trifle Recipes

CHOCOLATE PINEAPPLE TRIFLE

Steps:

• Prepare and bake cake according to package directions. Cool completely. Meanwhile, for pineapple pudding, combine sugar and cornstarch in a large saucepan. Gradually whisk in 2 cups of milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1/2 cup hot mixture into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer., Remove from the heat; stir in pineapple and vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of pudding. Refrigerate, without stirring, until cooled. Meanwhile, whisk the remaining milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Chill., To assemble, cut cooled cake into 1-in. cubes. Place a third of the cake in a 3-1/2-qt. trifle dish. Combine water and rum extract; drizzle a third over the cake. Top with pineapple pudding, a third of the cake and a third of the rum mixture. Layer with the chocolate pudding and remaining cake and rum mixture. Cover and chill., Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over cake. Garnish with pineapple and grated chocolate if desired.

ST. PADDY'S DAY CHOCOLATE TRIFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish
• Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.
• Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.
• Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.
• Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.
• Cover trifle and chill in the refrigerator for about 3 hours before serving.

ITALIAN PINEAPPLE TRIFLE

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.

CHOCOLATE PINEAPPLE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch square pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Set aside.
• Cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, salt and cinnamon; blend into the creamed mixture. Divide batter into separate bowls. Mix the melted chocolate into one half and the drained crushed pineapple to the other. Spread the chocolate batter evenly into the prepared pan, then spread the pineapple batter over the top of that.
• Bake for 30 to 35 minutes in the preheated oven. Cool in the pan on a wire rack.

CHOCOLATE AND PEAR TRIFLE

Steps:

• Cut the ready-made chocolate pound cake into 1-inch cubes.
• You should have about 8 cups.
• Set aside.
• To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
• Gradually stir in the milk, egg yolks and vanilla extract.
• Cook over medium heat, stirring constantly until thickened and bubbly.
• Cook and stir for 2 minutes more.
• Remove from heat.
• Pour into a bowl.
• Cover surface with plastic wrap and refrigerate for 4-6 hours.
• To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
• Cook over low heat, stirring constantly to dissolve the sugar.
• Bring to a boil.
• Reduce the heat to medium-low.
• Simmer uncovered for 10 minutes or until reduced by half.
• Add the sliced pear wedges to wine mixture, stir gently to coat.
• Bring to a boil.
• Reduce the heat to medium-low and cover.
• Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
• Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
• Cover and refrigerate the pears for 4-24 hours.
• Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
• Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
• Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
• Cover and refrigerate for 4-6 hours.
• Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.