Coconut Trifle

Name: Coconut Trifle
Prep time: 20 min
Total time: 20 min
Yield: 20 servings.
Ingredients: 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes; 2 cups cold whole milk; 1 teaspoon coconut extract; 2 packages (3.4 ounces each) instant vanilla pudding mix; 1 quart vanilla ice cream, softened; 1 cup sweetened shredded coconut, divided; 1 carton (8 ounces) frozen whipped topping, thawed

TOTAL TIME: Prep: 20 min. + chilling YIELD: 20 servings.

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.

Ingredients

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups cold whole milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Directions

1. Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined.
2. 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.

Nutrition Facts

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