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Prep Time

Prep Time

20 min

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Total Time

45 min

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Calories per serving


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Ingredients (11)
  • 2 cans (8 oz) DOLE® Crushed Pineapple
  • 2 pkgs (3 oz. each) cook and serve vanilla pudding mix
  • 2 cups lowfat milk
  • 1-1/2 cups DOLE Pineapple Juice
  • 1 cup DOLE Seedless or Golden Raisins
  • 1 tub (8 oz.) thawed whipped topping
  • 1 (16 oz.) pound cake, cut into 1-inch cubes
  • 1 jar (10 oz.) raspberry jam, melted
  • 1 can (15.25 oz) DOLE Tropical Fruit, undrained
  • 2 tablespoons sliced almonds, toasted
  • fresh raspberries (optional)
  1. Measure out 1/2 cup pineapple; drain.  Set aside for garnish.
  2. Place pudding mix in large saucepan; stir in milk.  Stir in pineapple juice.  Cook and stir over medium heat until mixture comes to boil.  Cool to room temperature.
  3. Set aside 1 tablespoon raisins for garnish.  Stir remaining raisins and 3/4 of whipped topping into cooled pudding. 
  4. Pour 1 cup pudding mixture into 3-quart glass bowl.  Layer with half of cake, jam, remaining undrained pineapple, undrained tropical fruit and remaining pudding mixture.  Repeat layers.
  5. Chill 20 minutes or overnight.  Spoon remaining whipped topping over trifle.  Garnish with reserved pineapple and raisins, almonds and raspberries, if desired.