Dreamy Coconut Pineapple Trifle
Deliciously dreamy Coconut Pineapple Trifle dessert recipe with crushed pineapple, moist yellow cake, cream cheese& pudding filling, all piled high with whipped topping.
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Servings: 8 people
Ingredients
- 1 box yellow cake mix + ingredients to make cake
- (2) 20 oz cans crushed pineapple in pineapple juice
- 1.5 C sweetened flaked coconut + 1 TBSP
- 16 oz whipped topping
- 4 oz cream cheese, softened
- (1) 3.4 oz box vanilla instant pudding
- 2 C milk
- ½ C chopped pecans
Instructions
- Drain crushed pineapple, saving the pineapple juice.
- Follow instructions to bake cake in 13x9 pan. Substitute water in ingredients list with drained pineapple juice. Remove cake from oven. Allow to cool and cut into 1 inch squares.
- In a medium mixing bowl, blend together pudding mix, milk, cream cheese and 1 C of the whipped topping until pudding begins to set, about 5 minutes.
- Toast 1 tablespoon flaked coconut in oven under broiler setting. Set aside.
- In a trifle dish or large clear bowl, layer:-cake cubes to cover the bottom-½ of drained crushed pineapple and any leftover pineapple juice-¼ C flaked coconut-½ of pudding filling-½ of whipped toppingRepeat layer.
- Top last layer of whipped topping with chopped pecans and toasted coconut. Serve immediately or chill for 30 minutes before serving. It's even better the next day!