Chocolate Pineapple Trifle

Name: Chocolate Pineapple Trifle
Ingredients: 1 package (16 ounces) angel food cake mix; 1/2 cup sugar; 2 tablespoons cornstarch; 4 cups cold milk, divided; 3 large; s, lightly beaten; 1 can (20 ounces) crushed pineapple, drained; 1 teaspoon vanilla extract; 1 package (5.9 ounces) instant chocolate pudding mix; 1/3 cup water; 2 teaspoons rum extract; 2 cups heavy whipping cream; 2 tablespoons confectioners' sugar; Pineapple chunks and grated chocolate, optional

14 ingredients

4 steps

Ingredients

1 package (16 ounces) angel food cake mix
1/2 cup sugar
2 tablespoons cornstarch
4 cups cold milk, divided
3 large
s, lightly beaten
1 can (20 ounces) crushed pineapple, drained
1 teaspoon vanilla extract
1 package (5.9 ounces) instant chocolate pudding mix
1/3 cup water
2 teaspoons rum extract
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
Pineapple chunks and grated chocolate, optional

Directions

1

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.
2

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.
3

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.
4

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.