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Pineapple-Berry Burst Trifle

Prep time 33 mins
Cook time 4 mins
Other time 5 hrs
Yield Makes 8 servings
This trifle is a burst of color--tropical orange, strawberry red, ocean blue, and sunny yellow fruits.


  • 1 quart fresh strawberries, quartered
  • 1/2 cup sugar
  • 1 (8-ounce) package cream cheese, softened
  • 1 (18-ounce) jar apricot preserves, divided
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon coconut extract (optional)
  • 1 cup heavy whipping cream
  • 1 (16-ounce) loaf pound cake, cut into 1 1/2-inch cubes
  • Caramel Sauce
  • 3 (20-ounce) cans crushed pineapple in juice, drained and divided
  • 3 (4.4-ounce) packages fresh blueberries
  • Garnish: fresh mint leaves

How to Make It

  1. Combine strawberries and 1/2 cup sugar in a large bowl, tossing gently to coat. Cover; let stand at room temperature 2 hours.

  2. Meanwhile, beat cream cheese at medium speed with an electric mixer until smooth. Add 1/2 cup preserves, 1 tablespoon sugar, and flavorings, beating until blended. Gradually add 1 cup whipping cream, beating until blended.

  3. Cook remaining 1/2 cup preserves in a small saucepan over medium heat 4 minutes or until melted, stirring constantly.

  4. Arrange one-third of pound cake cubes in a 3-quart bowl or trifle bowl. Top with one-third each of cream cheese mixture, Caramel Sauce, pineapple, blueberries, and strawberry mixture. Repeat layers twice, ending with strawberry mixture. Drizzle with melted apricot preserves. Cover and chill 3 hours. Garnish, if desired. Store in refrigerator.

  5. Tip: Make sure you use a 3-quart bowl. This trifle is what it says: It's bursting with ingredients and won't fit in a smaller bowl.

Southern Living Cook-Off Cookbook