Cut off top from pineapple. Rinse pineapple top well; drain on paper towels and set aside. Peel and core remaining pineapple. Cut into fruit into 1/4-in.-thick rings; cut each ring into 4 to 8 pieces.
A little bit retro, a little bit tropical, this piña colada creation is vacation in a trifle dish. Layers of pudding, banana bread, fresh fruit and whipped cream meld together as they chill for a dessert to write home about.
Servings and Ingredients
|1 ripe whole pineapple (about 2 lb.)|
|2 (3.4-oz.) pkg. Hy-Vee vanilla flavored instant vanilla pudding & pie filling|
|2 c. cold Hy-Vee whole milk|
|1 c. Finest Call premium piña colada mix|
|2 (8-oz.) containers Hy-Vee frozen original whipped topping, thawed; divided|
|1 (15-oz.) can Hy-Vee mandarin oranges in light syrup, drained well|
|¾ (24-oz.) loaf Hy-Vee Bakery unsliced banana bread without nuts, cut into 1-in. cubes|
|Toasted coconut chips, for garnish|
|Hy-Vee maraschino cherries with stems, for garnish|
Things To Grab
- Paper towels
- Medium bowl
- 3½- to 4-qt. trifle dish
Whisk together pudding mixes, milk and piña colada mix in a medium bowl until smooth. Let stand for 5 minutes or until set. Fold in 1/2 container whipped topping until smooth.
Set aside 1/2 cup pineapple pieces and 1/4 cup mandarin orange segments for garnish. To assemble, place half of the remaining pineapple pieces and 1/3 cup orange segments in bottom of a 3-1/2 to 4-qt. trifle dish, arranging fruit decoratively around outside edge of dish. Top with half of the pudding mixture, spreading pudding to outside edge of dish. Layer with half of the banana bread cubes and 1 container whipped topping. Repeat layers with remaining pineapple pieces, orange segments, pudding mixture, banana bread cubes and whipped topping. Carefully place reserved pineapple top on top of trifle, holding it until it slightly sinks into whipped topping. Refrigerate for 1 to 4 hours before serving.
Just before serving, garnish with reserved pineapple pieces and orange segments, coconut and maraschino cherries, if desired.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 15mg
- Sodium: 350mg
- Total Carbohydrates: 69g
- Protein: 3g