Tropical Cheesecake Trifle

Casey Barber

Tropical Cheesecake Trifle

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    12 ounces cream cheese, softened 1 (10.75-ounce) frozen pound cake, thawed
    1/2 cup powdered sugar 1 (20-ounce) can diced pineapple, drained
    1 (13.5-ounce) can coconut milk

    directions

    Prep: 30 min Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Beat the cream cheese and powdered sugar together with 1/2 cup coconut milk in a medium mixing bowl. Set aside.

    • 2

      Cut the pound cake into 1/2-inch slices.

    • 3

      Line the bottom of 6 small, wide-mouthed bowls or compote dishes with a layer of pound cake slices, breaking the slices into smaller pieces as needed to completely cover the bottom of the bowls.

    • 4

      Drizzle approximately 1 tablespoon coconut milk over the pound cake slices and wait 5 minutes for the coconut milk to be absorbed.

    • 5

      Spread an even layer of sweetened cream cheese over the pound cake, then top the cream cheese with a layer of diced pineapple.

    • 6

      Repeat each layer in each bowl, again making sure to drizzle coconut milk over the pound cake to be absorbed.

    • 7

      Chill until ready to serve; trifles can be made a day in advance.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving