Tri Color Fruit Trifle

Photography by Dan Engongoro

These cool and refreshing, easy to make trifles will add color and pizaz to your sweet table (as long as they last- that is-whenever I make them they’re one of the first thing to go). Alternately, they can be served in a larger cup as a refreshing start to your meal.

Yields: 20- 2 ounce cups 20- 6 ounce cups

Kiwi Layer:

  • 16 kiwis-peeled and cut into chunks
  • 1/3 cup confectioners sugar
  • 1/2 can crushed pineapple-drained
  1. Blend all ingredients.
  2. Fill 1/3 of your trifle cup
  3. Freeze till solid
Pineapple Layer:
  • 4 cans crushed pineapple-drained
  • 1/2 cup confectioners sugar

Blend and add the second layer. Freeze till solid.

Strawberry layer:

  • 2 lbs frozen strawberries
  • 1/2 cup confectioners sugar
  • ½ cup crushed pineapple – drained

Blend and fill remaining third of the cup. Freeze till solid. Defrost to serve.


*For more trifle recipes check out chocolate-nut-trifle , blueberry-custard-trifle , fruity-trifle-spread

This Article by EstherO. originally appeared in Mishpacha Magazine.


  • Please explain your question, I dont understand..

  • also, is it crushed pineapple, drained, or drained crushed pineapple?

    Chaya Nebel
  • I think instead I would add a little more confectioner’s sugar to bolster the thickness. Thanks

    Chaya Nebel
  • The pineapple gives it a thicker consistency.Try it- they are delicious!

  • why would you put pineapple in all 3 layers? Then the whole dessert tastes of pineapple, no? And you dilute not only the taste of the other two fruits, but also the color of the green and red.

    Chaya Nebel

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