Pineapple Upside-Down Trifle

• 1/4 c. packed brown sugar
• 1 can (20 oz.) pineapple chunks (in juice), drained; reserving 3/4 c. juice
• 1 c. cold milk
• 1 pkg. (4 serving size) vanilla flavor instant pudding and pie filling
• 1 tub (8 oz.) whipped topping, thawed
• 1 pkg. (12 oz.) pound loaf, cubed
• 1/2 c. chopped cherries
• 1 c. chopped pecans, toasted (optional)

1. Stir brown sugar into 3/4 cup pineapple juice until completely dissolved; set aside.
2. Pour milk into medium bowl.
3. Add pudding mix.
4. Beat with wire whisk 30 seconds.
5. Let stand 2 minutes or until thickened.
6. Gently stir in whipped topping until smooth. Arrange 1/2 of the cake cubes in 3-quart serving bowl.
7. Drizzle 1/2 of the juice mixture over cake.
8. Layer 1/2 of the pineapple chunks, pecans and chopped cherries over cake, then add pudding mix. Repeat layers, ending with pudding mix.
9. Refrigerate 1 hour. Garnish with pineapple slices and cherries.

brown sugar, pineapple, cold milk, vanilla flavor, cherries, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303355 (may not work)