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.


  • mint leaves

  • What is the garnish on top?


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