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Tropical Trifle

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  • Prep 35 min
  • Total 4 hr 35 min
  • Servings 10
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For an easy dessert that serves a crowd, you can't go wrong with trifle. Mix it up with the variation below and enjoy it your way.
Created Sep 8, 2011
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Ingredients

  • 2 cups milk
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1 teaspoon grated orange peel
  • 1 round angel food cake (16 oz), cut into 1-inch cubes
  • 2 tablespoons orange-flavored liqueur or orange juice
  • 1 can (20 oz) pineapple tidbits, well drained
  • 2 kiwifruit, peeled, cut into 1/4-inch slices
  • 1 ripe mango, seed removed, peeled and cut into cubes
  • 2 cups fresh strawberries, cut in half
  • 1/4 cup shredded or flaked coconut

Steps

  •  
    1
    In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
  •  
    2
    In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
  •  
    3
    Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
  •  
    4
    Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.

Nutrition Information

No nutrition information available for this recipe
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