Pina Colada Trifle Recipe 445

PINA COLADA TRIFLE RECIPE - (4.4/5)

Pina Colada Trifle Recipe - (4.4/5) image

Provided by á-3090

Number Of Ingredients 7

Ingredients

2 cups milk
1 (4-serving size) package vanilla instant pudding mix
1 (8-ounce) container frozen whipped topping, thawed
1 (9-inch) round angel food cake, cut into 1-inch cubes
1 (20-ounce) can pineapple tidbits, drained
1 cup toasted coconut
8 maraschino cherries

Steps:

1.In a medium bowl, combine milk and pudding mix. Using a wire whisk, beat 30 seconds then let stand 2 minutes, or until thickened. Fold in whipped topping. 2.In a trifle dish or glass bowl, layer half each of cake cubes, pudding, pineapple, and coconut. Repeat layers and top with cherries. Cover and chill 1 hour. Notes If you prefer, you can make these in individual dessert dishes. And if you'd like even more of an "adults only" pina colada flavor, you can drizzle rum over the cake cubes before layering. Read more at http://www.mrfood.com/Misc-Desserts/Pina-Colada-Trifle#twvzVJQYpo2oQlp2.99

PINA COLADA TRIFLE

Pina Colada Trifle image

Make and share this Pina Colada Trifle recipe from Food.com.

Provided by PugGrannie

Categories Dessert

Time 3h30m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 1/4 ounce) box pineapple cake mix or 1 (18 1/4 ounce) box banana cake mix
1/2 cup vegetable oil
1 cup lemon yogurt (from two 6 ounce containers)
3 eggs
1 1/2 cups heavy cream
2 teaspoons rum extract
1 1/2 cups marshmallow cream
2 (8 ounce) cans crushed pineapple in juice, undrained
1 cup shredded coconut
2/3 cup maraschino cherry
1/4 cup coconut, toasted for garnish, if desired (optional)

Steps:

Heat oven to 350 degrees. Coat 13x9" baking pan with nonstick cooking spray.
In a large bowl, beat cake mix, oil, yogurt, and eggs on low for 30 seconds.
Increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.
Spoon batter into prepared pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely.
Trim off about 1" from edges and reserve for snacking. Cut cake into 1" cubes.
In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.
Place half of the cake cubes in a 14-16 cup trifle dish; gently press to compact.
Sprinkle half of the coconut and scatter half of the cherries over cubes.
Spoon half of the whipped cream mixture evenly over cubes. Repeat layering.
Cover with plastic wrap; refrigerate for at least 3 hours.
Garnish with toasted coconut, if desired, before serving.

Nutrition Facts : Calories 282.7, Fat 18.3, SaturatedFat 8.3, Cholesterol 70.8, Sodium 63, Carbohydrate 27.7, Fiber 0.5, Sugar 19.6, Protein 2.8

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