How To Make Pineapple Trifle

When we, Filipinos, hear icebox cake, we always think about our very own Mango Float, which is a layer of sliced mangoes and graham crackers. It’s the most common icebox cake in the Philippines. Every celebrations and fiestas, Mango Float is always on the buffet table. Well, in fact, even if there’s no event, we buy or make one if we feel like having the dessert.

I feel like Americans, Australians and Italians also feel the same way with Chocolate Wafer Icebox Cake, Chocolate Ripple Cake and Tiramisu respectively.

However, let us not limit our icebox cakes at Christmas with the commons ones. Ditch the chocolates and mangoes and have something tangy. Give this Pineapple and Ladyfinger Icebox Cake a try and perhaps, you’ll have your new favorite.

1. Prepare all the ingredients needed.

• pineapple chunks
• ladyfingers
• 1 1/2 cup all purpose cream
• 1 cup condensed milk
• 200 grams butter
• 1 tbsp sugar
• 1 tsp vanilla

2. Combine butter, sugar, condensed milk, all purpose cream and vanilla in a bowl. Set this aside.

3. Get the pineapple chunks and blend them into bits.

4. Add this into the cream mixture.

5. Start the icebox cake layer by spreading the pineapple cream mixture at the bottom.

6. Arrange ladyfingers on top.

7. Repeat the last two steps.

8. Let it cool in fridge.

9. Slice into squares. Your Pineapple and Ladyfinger Icebox Cake is now done and ready to be served.