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Pineapple Trifle




  1. Prepare boiled custard: Combine eggs, sugar, cornstarch and milk in top of double boiler. Cook over low boiling water until mixture coats spoon and is fairly thickened, stirring constantly.
  2. Cool slightly and add vanilla extract. Chill.
  3. Slice one-half angel food cake into thin slices. Alternate layer of cake, crushed pineapple, custard and whipped cream, ending with layer of cream on top.
  4. Refrigerate.

Serves 10.

This is best made the day before serving and allow custard to saturate cake thoroughly for full flavor.

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