Pineapple Upside-Down Cake Trifles
Ingredients
- 1 (24-oz) can pineapple tidbits in 100% juice
- 1 Tbsp butter
- ⅓ cup packed brown sugar
- ⅓ cup maraschino cherries without stems
- 1 (8-oz) block cream cheese, softened
- 1 cup powdered sugar
- ½ (8-oz) carton frozen whipped topping, thawed
- 2 cups granola
Instructions
- Drain juice from pineapple, and reserve ¼ cup.
- Melt butter in a medium skillet over medium-high heat; add brown sugar, pineapple, and cherries. Cook, stirring often, 5 to 10 minutes or until pineapple is caramelized. Remove from heat, and cool 15 to 20 minutes; drain.
- Beat cream cheese at medium-high speed with an electric mixer until smooth. Beat in powdered sugar and ¼ cup reserved pineapple juice until blended. Fold in whipped topping.
- Layer pineapple mixture, granola, and cream cheese mixture in 8 small glasses. Chill, loosely covered, until ready to serve.
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