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Tropical Trifle
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Prep Time:
35 minutes
Total Time:
4 hours 35 minutes
Indulge in a crowd-pleasing trifle dessert with a customizable twist.
Ingredients:
  • 2 cups milk
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1 teaspoon grated orange peel
  • 1 round angel food cake (16 oz), cut into 1-inch cubes
  • 2 tablespoons orange-flavored liqueur or orange juice
  • 1 can (20 oz) pineapple tidbits, well drained
  • 2 kiwifruit, peeled, cut into 1/4-inch slices
  • 1 ripe mango, seed removed, peeled and cut into cubes
  • 2 cups fresh strawberries, cut in half
  • 1/4 cup shredded or flaked coconut
Instructions:
  • Combine milk and pudding mix in a medium bowl, vigorously whisking for 2 minutes. Stir in the fragrant orange peel and allow it to sit for 5 minutes.
  • In a 3 1/2-quart trifle bowl, layer half of the cake cubes and drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of pudding over the cake. Add a layer of pineapple, kiwifruit, and the remaining cake cubes. Drizzle the remaining 1 tablespoon of liqueur and spoon the rest of the pudding over the cake. Top with mango and strawberries. Cover and refrigerate for at least 4 hours.
  • Toast coconut in a dry skillet over medium-low heat for 6 to 10 minutes, stirring often until it starts to brown, then continue stirring constantly until it turns light brown. Allow to cool completely, then cover and set aside.
  • Sprinkle the trifle generously with toasted coconut just before serving. Ensure to scoop all the way to the bottom of the dish when serving to get a perfect bite each time.

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