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Coconut Trifle

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.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    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

Directions

  • 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.
  • 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.

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