• Skip to main content
  • Skip to primary sidebar
Cooking with Nana Ling
menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Resources
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×
    Home » Recipes » Christmas

    Pineapple Trifle

    Published: May 30, 2023 · Modified: Jul 9, 2023 by Libby Hakim · 2 Comments

    Jump to Recipe Print Recipe

    Bring a little tropical fun to the dessert table no matter what the weather is like outside with this Pineapple Trifle.

    The ingredients for Pineapple Trifle

    Tangy pineapple juice, smooth custard, sweet pineapple jelly, an Ambrosia Salad-inspired layer and the lightness of sponge cake combine to make each spoonful of this dessert a tropical paradise on your palate.

    All of the ingredients that go into this bright and festive layered dessert are available from the supermarket year-round:

    • pineapple jelly crystals
    • mini sponge rolls
    • crushed pineapple in juice
    • sherry (or more pineapple juice for an alcohol-free version)
    • mini white marshmallows
    • sour cream
    • pouring custard
    • shredded coconut
    • raspberries and fresh mint sprigs (to garnish, or any berries and green garnish that is in season).

    Ingredient quantities can be found in the recipe card at the end of this post.

    making pineapple trifle.

    How to make Pineapple Trifle

    You can make this trifle in a large trifle bowl or six individual glasses – you can buy small trifle glasses or just use wine glasses.

    Plan to make it the day before you are serving it for best results.

    The first lovely layer is jelly.

    Make up the pineapple jelly according to packet instructions and pour into your trifle bowl or evenly into six trifle glasses and place into fridge to set.

    The second layer is the sponge.

    Cut sponge rolls into 1cm thick circles and place into trifle bowl or glasses once the jelly has set.

    Pour juice/sherry and half the custard over the sponge.

    Drain the crushed pineapple and combine the juice with additional juice or sherry. Pour over the sponge layer.

    Pour half of the custard over the sponge layer.

    The next layer is Ambrosia Salad.

    Set aside a tablespoon of crushed pineapple and then combine crushed pineapple, sour cream and marshmallows in a mixing bowl.

    Spread over the top of the trifle/s.

    Place into fridge, ideally overnight.

    The next day, add the finishing touches before serving.

    When ready to serve, drizzle remaining custard over the top of trifle/s, sprinkle with coconut and garnish with a little crushed pineapple, piece of raspberry and mint sprig.

    Want more trifle dessert ideas?

    Of course you do!

    Check out my recipes for Classic Trifle, Mini Trifles, Chocolate Trifle, Watermelon and Rosewater Trifle, and the very fancy Queen's Platinum Jubilee Trifle.

    Pineapple Trifle.

    Pineapple Trifle

    Libby Hakim
    Enjoy lovely layers of pineapple flavours in this easy-to-prepare trifle
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 minutes mins
    Setting time 12 hours hrs
    Total Time 12 hours hrs 15 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 6 servings
    Calories 437 kcal

    Equipment

    • trifle bowl or 6 trifle glasses

    Ingredients
      

    • 85 grams pineapple jelly crystals
    • 250 gram mini sponge rolls
    • 430 grams crushed pineapple in juice
    • ½ cup sherry or pineapple juice
    • 100 grams mini white marshmallows
    • 250 grams sour cream
    • 250 ml store bought pouring custard
    • 2 tablespoons shredded coconut
    • few raspberries and fresh mint sprigs (to garnish)

    Instructions
     

    • Make up jelly according to packet instructions and pour into trifle bowl or evenly into 6 trifle glasses and place into fridge to set.
    • Cut sponge rolls into 1cm thick circles and place into trifle bowl or glasses once the jelly has set.
    • Drain the crushed pineapple and combine the juice with additional juice or sherry. Pour over the sponge layer.
    • Pour half of the custard over the sponge layer.
    • Set aside a tablespoon of crushed pineapple and then combine crushed pineapple, sour cream and marshmallows in a mixing bowl. Spread over top of trifle/s.
    • Place into fridge, ideally overnight, and when ready to serve, drizzle remaining custard over top of trifle/s, sprinkle with coconut and garnish with a little crushed pineapple, piece of raspberry and mint sprig.

    Nutrition

    Calories: 437kcalCarbohydrates: 77gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 92mgSodium: 401mgPotassium: 321mgFiber: 1gSugar: 54gVitamin A: 451IUVitamin C: 9mgCalcium: 156mgIron: 2mg
    Tried this recipe?If you love it, let me know!

    More Classic Christmas Recipes

    • Bailey's Cheesecake Slice with Bailey's bottle in background.
      Baileys Cheesecake
    • Fruit Punch in a punch bowl.
      Fruit Punch
    • boiled fruit cake on plate.
      Boiled Fruit Cake
    • Bailey's Fudge squares piled on plate.
      Bailey's Fudge
    208 shares
    • Share
    • Mix

    Reader Interactions

    Comments

    1. Rene Homan

      June 02, 2023 at 4:21 pm

      5 stars
      Yummy

      Reply
      • Libby Hakim

        June 02, 2023 at 7:11 pm

        Thanks for the rating and comment 🙂

        Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

    More about me →

    Aussie Collection

    • Tuna Patties piled on plate.
      Tuna Patties
    • Savoury Mince served with toast.
      Savoury Mince
    • YoYo Biscuits recipe.
      YoYo Biscuits
    • Chang's Noodle Salad.
      Chang's Noodle Salad
    • Honey Snaps Biscuits stacked on plate.
      Honey Snaps
    • Cabbage Mince Chow Mein in frypan.
      Cabbage Mince Chow Mein

    Most Popular

    • Tomato Relish in dish with jars in abckground.
      Tomato Relish Recipe
    • Apricot Chicken on plate with rice.
      Apricot Chicken
    • cob loaf recipe with bread dipping into cob loaf.
      Cob Loaf Recipe
    • classic trifle recipe
      Traditional Trifle Recipe
    • choko pickles
      Choko Pickles
    • Cabbage Mince Chow Mein in frypan.
      Cabbage Mince Chow Mein

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • JOIN ME IN THE KITCHEN and receive the latest recipes delivered fresh to your inbox.

    Useful

    • Using Aussie Recipes
    • All Recipes
    • Contact

    I acknowledge the Traditional Owners of the land where I work and live, the Wonnarua people, and pay my respects to Elders past and present.

    Copyright © Cooking with Nana Ling 2025. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.