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Coconut Trifle Recipe

The friend who shared this recipe is a great cook who never fails to come up with terrific dishes. The fast-to-fix dessert tastes like coconut cream pie.

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20 Servings
Prep: 20 min. + chilling

Ingredients

1 prepared angel food cake (8 inches), cut into 1-inch cubes
2 cups cold milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup flaked coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Directions

Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined.
Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate for at least 30 minutes before serving. Yield: 20 servings.

Coconut Trifle published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p82

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Ingredients