Equipment Needed
- Large mixing bowl
- Rubber spatula or large spoon
- Fine-mesh strainer or cheesecloth
- Serving bowl or trifle dish
- Measuring cups
Step-by-Step Instructions
My first step is always to tackle the pineapple. I open the can and pour it directly into my fine-mesh strainer over the sink. I press down on it firmly with the back of a spoon, and then, because I learned my lesson, I go a step further. I gather the pineapple in a piece of cheesecloth or a clean kitchen towel and twist it tightly, squeezing out every last drop of juice I can. This might seem obsessive, but trust me, it’s the key to a fluffy, not watery, final product. I set the very dry pineapple aside.
Next, in my large mixing bowl, I combine the thawed whipped topping and the dry vanilla pudding powder. I fold them together gently with a spatula until just combined. The mixture will thicken slightly and become even creamier. Then, I add my super-dry crushed pineapple and fold it in. At this stage, the base is ready, and it already tastes like a dreamy pineapple cream.
Now comes the fun, colorful part: the fresh fruit. I slice my ripe bananas and hull and slice my strawberries. I add them to the bowl along with the mini marshmallows, chopped nuts (if using), and the chopped maraschino cherries. I use a gentle, folding motion to incorporate everything. I want to distribute the fruit evenly without crushing the bananas or turning the whole thing pink from the strawberries. It’s a careful dance between mixing thoroughly and maintaining the integrity of the ingredients.(See the next page below to continue…)