Tropical Pineapple Brownie Trifle

1.Preheat oven to 350°F (175°C). Prepare the brownie mix according to package directions. Bake in a greased 9x13 inch pan until a toothpick inserted near the center comes out with moist crumbs. Let cool completely.

2.Prepare the white cake mix according to package directions. Bake in a greased 9x13 inch pan until a toothpick inserted near the center comes out clean. Let cool completely.

3.While the cakes are cooling, prepare the cream cheese frosting: In a large bowl, beat softened cream cheese and butter until smooth. Gradually beat in powdered sugar until combined. Add milk and vanilla extract, beating until light and fluffy. Set aside.

4.Prepare the whipped cream topping: In a separate large bowl, beat cold heavy whipping cream and powdered sugar until stiff peaks form. Beat in vanilla extract. Gently fold in the thawed Cool Whip until just combined. Set aside.

5.Once the brownies and cake are completely cool, cut them into 1-inch cubes. Drain the sliced pineapple very well, patting dry with paper towels if necessary.

6.To assemble the trifle, choose a large glass trifle bowl or individual serving glasses. Start with a layer of brownie cubes at the bottom.

7.Spread half of the drained pineapple slices over the brownie layer.

8.Spread half of the cream cheese frosting evenly over the pineapple.

9.Add a layer of white cake cubes over the cream cheese frosting.

10.Spread half of the whipped cream topping over the cake layer.

11.Repeat the layers: remaining brownie cubes, remaining pineapple slices, remaining cream cheese frosting, remaining white cake cubes, and finally, the remaining whipped cream topping.

12.Sprinkle the milk chocolate chips and white baking chips over the top layer of whipped cream.

13.Chill the trifle for at least 2 hours before serving to allow the flavors to meld and the layers to set.