Pineapple Upside-Down Trifle

Name: Pineapple Upside-Down Trifle
Ingredients: 1/4 c. packed brown sugar; 1 can (20 oz.) pineapple chunks (in juice), drained; reserving 3/4 c. juice; 1 c. cold milk; 1 pkg. (4 serving size) vanilla flavor instant pudding and pie filling; 1 tub (8 oz.) whipped topping, thawed; 1 pkg. (12 oz.) pound loaf, cubed; 1/2 c. chopped cherries; 1 c. chopped pecans, toasted (optional)

8 ingredients

9 steps

Ingredients

1/4 c. packed brown sugar
1 can (20 oz.) pineapple chunks (in juice), drained; reserving 3/4 c. juice
1 c. cold milk
1 pkg. (4 serving size) vanilla flavor instant pudding and pie filling
1 tub (8 oz.) whipped topping, thawed
1 pkg. (12 oz.) pound loaf, cubed
1/2 c. chopped cherries
1 c. chopped pecans, toasted (optional)

Directions

1

Stir brown sugar into 3/4 cup pineapple juice until completely dissolved; set aside.
2

Pour milk into medium bowl.
3

Add pudding mix.
4

Beat with wire whisk 30 seconds.
5

Let stand 2 minutes or until thickened.
6

Gently stir in whipped topping until smooth. Arrange 1/2 of the cake cubes in 3-quart serving bowl.
7

Drizzle 1/2 of the juice mixture over cake.
8

Layer 1/2 of the pineapple chunks, pecans and chopped cherries over cake, then add pudding mix. Repeat layers, ending with pudding mix.
9

Refrigerate 1 hour. Garnish with pineapple slices and cherries.