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
Kiwi Layer:
- 16 kiwis-peeled and cut into chunks
- 1/3 cup confectioners sugar
- 1/2 can crushed pineapple-drained
- Blend all ingredients.
- Fill 1/3 of your trifle cup
- Freeze till solid
- 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?
I think instead I would add a little more confectioner’s sugar to bolster the thickness. Thanks
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.