Living on Cloud Nine: trifle recipe

Some Sweet Love for Tuesday Talk today! There's just something about a trifle layered in a beautiful dish that makes me smile, seeing all the yummy, sweet layers just makes for a happy dessert! You know how I love pineapples..in decor, in clothing and definitely in Food!!!
Yum

One Christmas, I made that delicious Red Velvet White Chocolate Trifle. I am crazy over pineapple and my Pineapple Pretzel Fluff Dessert has been the highest viewed recipe post ever! With it being Spring, it was definitely time to pull out my trifle dish again and I wanted to come up with a wonderful pineapple trifle concoction, so the pineapple cheesecake trifle was born and boy did it turn out beautiful, not to mention scrumptious! Wouldn't it be the perfect dessert for Easter dinner or anytime in the Spring and Summer.

I smiled so big after completing this creation,

it screams SPRING!!! and YUMMINESS

What you'll need

PINEAPPLE CHEESECAKE TRIFLE

CAKE: 1 Yellow cake mix, I used Pillsbury
1/2 cup Reserved Pineapple Juice

SYRUP:
1/3 cup granulated white sugar
1/3 cup water
1/2 teaspoon vanilla

PUDDING LAYER
2 (3 oz) boxes of french vanilla pudding mix
3 1/2 cups milk (I used skim)
1/2 cup Reserved Pineapple Juice

CHEESECAKE LAYER:
2 (8 oz) bricks cream cheese, softened
2/3 cup granulated white sugar
1 (12 oz) Cool Whip whipped topping

2 ( oz) cans. Pineapple tidbits; drained, reserve juice

mint leaves for garnish, optional

Directions:

1. Preheat oven to 350 degrees F. Spray 9x13-inch pan generously with cooking spray

2. Prepare cake: With an electric mixer, mix yellow cake mix and the requested ingredients, substituting 1/2 cup pineapple juice with 1/2 cup water and mix just until combined. Pour batter into prepared pan and bake for 30 to 35 minutes or until toothpick comes out clean. You don't really want the cake to be soft and super moist, so be sure to bake it until it tests done.

3. Prepare simple syrup: In a small saucepan, bring sugar, and water to boil over medium heat. Stir to dissolve sugar completely. Stir in vanilla. Let cool.

4. Cut the cooled cake into chunks; brush with cooled syrup.

5. Prepare pudding layer: Make pudding but only use 3 1/2 cups of milk total for both boxes and 1/2 cup reserved pineapple juice and mix well. Refrigerate until ready to assemble Trifle.

5. Prepare cheesecake layer: In a large bowl, beat cream cheese and sugar on high speed until light and fluffy. Reduce speed to medium and slowly pour in whipping cream. Continue beating until mixture resembles soft whipped cream.

6. Assemble the trifle: In the bottom of your trifle dish, arrange a single layer of yellow cake chunks. Spoon about 1 1/2 cups of the pudding on top of the cake cubes. Next, spread about 1 1/2 cups of the cheesecake mix. Next, add some pineapple. Keep repeating layers until you run out of room in your dish. Garnish with mint leaves and almonds and some additional pineapple pieces.

DELICIOUS!!

HAPPY TASTY TUESDAY!!!

Linking up with // Metamorphosis Monday //
xoxo

Happy December!! I love this festive, layered trifle as a Christmas dessert. It's impressive and pretty. Oh yeah, it's delicious and easy too! Any time I can layer something in a glass dish, it's always a winner for me because it is not only fun to assemble, but fun to look at.
Yum

What you'll need

RED VELVET WHITE CHOCOLATE TRIFLE

CAKE:1 Red Velvet Cake mix, I used Betty Crocker

SYRUP:
1/3 cup granulated white sugar
1/3 cup water
1/2 teaspoon vanilla extract

WHIPPED CREAM LAYER:
10 ounces cream cheese, at room temperature
1/3 cup granulated white sugar
2 cups heavy whipping cream
sliced almonds- about 1 cup
shaved white chocolate- about 4 ounces
mint leaves & fresh cranberries or raspberries for garnish, optional

Directions:

1. Preheat oven to 350 degrees F. Spray 9x13-inch pan generously with cooking spray

2. Prepare cake: With an electric mixer, mix red velvet cake mix and the requested ingredients and mix just until combined. Pour batter into prepared pan and bake for 30 to 35, or until toothpick comes out clean. You don't really want the cake to be soft and super moist, so be sure to bake it until it tests done.

3. Prepare simple syrup: In a small saucepan, bring sugar, and water to boil over medium heat. Stir to dissolve sugar completely. Stir in vanilla. Let cool.

4. Cut the cake in half and cut one half into chunks; brush with cooled syrup. You likely won't need more than half of the cake for the trifle. Save the rest of the cake for another purpose.

5. Prepare whipped layer: In a large bowl, beat cream cheese and sugar on high speed until light and fluffy. Reduce speed to medium and slowly pour in whipping cream. Continue beating until mixture resembles soft whipped cream.

6. Assemble the trifle: In the bottom of your trifle dish, arrange a single layer of red velvet cake chunks. Spoon about 1 1/2 cups of the whipped topping on top of the cake cubes. Next, sprinkle almonds and then shaved chocolate. Keep repeating layers until you run out of room in your dish. Garnish with mint leaves and fresh cranberries, if desired. I just used the mint leaves as no cranberries.