Tropical Trifle

I pinned this recipe a few weeks ago and made a few tweaks to make it work for us. I LOVE making trifles for group events because A) They look pretty  B) Larkyn can help with the layers and she loves to be a sous chef and C) They always taste amazing. They are hard to mess up, unless you remember the episode of Friends when Rachel makes one with meat .


One poundcake, cubed
One tub of Cool Whip (thawed)
One box of vanilla pudding, prepared
A few drops of coconut flavoring (optional)
1 cup of coconut, toasted
1 4 oz. bag of slivered almonds, toasted (in the baking aisle)
1 16 oz. can of crushed pineapple


1. Prepare your pudding, add a bit of coconut flavoring to taste. Let the pudding set. When it is set, mix in the entire tub of Cool Whip, but don't overstir.

2. Cube the poundcake.

3. Toast the coconut on the stovetop. I found that mine went from white to burnt really fast, so stir it continually and do not walk away!

4. Put 1/2 the poundcake cubes in your trifle dish. For the pineapple, use a fork so that you get a little juice, but mostly the fruit. Layer like this:

**You might have room in your dish for one more layer, but I did not until the next day, when it settled a bit. Almonds always on top though, incase anyone needs to scrape them off. Definitely let this sit overnight to mix the flavors***

1 comment:

Paula Gillotti said...

Can't wait to try this!

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