Make a pineapple pie filling with pineapple juice from a can of pineapple chunks:
Mix together the sugar, cornstarch; add juice slowly to the dry ingredients, whisking until almost thick; take out about 1/2 cup of mixture and slowly add to egg yolks (tempering technique); add back to pie filling mixture; whisk until thicken; remove from heat and add butter whisking until filling is shiny. Place in a bowl, cover with wax paper directly on top of filling; refrigerate.
Use vanilla wafers and ginger snaps alternately
Place a small amount of pie filling in bottom of trifle bowl; make a ring of gingersnaps, put some pineapple chunks, pie filling, vanilla wafers, pie filling, pineapple chunks.
Alternate the gingersnaps, vanilla wafers; layer up until pie filling is used. Top with whipped cream and sprinkle finely chopped gingersnaps and vanilla wafers on top.
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