Hawaiian Dream Trifle

Name: Hawaiian Dream Trifle
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 8-10
Cuisine: American
Ingredients: 1 10" store made angel food cake; 1 20 ounce can crushed pineapple, drained; 1 12 ounce jar pineapple preserves; 1 c sweetened flaked coconut, toasted (reserve 1 tablespoon for garnish); 2/3 c toasted macadamia nuts, chopped (reserve 1 tablespoon for garnish); 2 3.4 ounce boxes (4 serving size) instant coconut cream pudding mix; 3 c cold milk; 1 16 ounce container frozen whipped topping, thawed, divided

By Susan Bickta
@souxie

I love the combined flavors of pineapple, toasted coconut and macadamia nuts. I combined these flavors with angel food cake and coconut cream pudding for a light "tropical" dessert.

Blue Ribbon Recipe

WOW, what a fabulously different and easy dessert! We were in a pinch and needed to use cook & serve pudding in place of instant, but it still worked like a dream! Just be sure to chill the pudding before incorporating it into the recipe. The Test Kitchen

Rating:

★★★★★ 8 votes5

Comments:

82 Comments

Serves:

8-10

Prep:

35 Min

Cook:

15 Min

Method:

Bake

Ingredients

1

10" store made angel food cake
1

20 ounce can crushed pineapple, drained
1

12 ounce jar pineapple preserves
1 c

sweetened flaked coconut, toasted (reserve 1 tablespoon for garnish)
2/3 c

toasted macadamia nuts, chopped (reserve 1 tablespoon for garnish)
2

3.4 ounce boxes (4 serving size) instant coconut cream pudding mix
3 c

cold milk
1

16 ounce container frozen whipped topping, thawed, divided
Add Ingredients to Grocery List

How to Make Hawaiian Dream Trifle

Step-by-Step

Cut or tear angel food cake into bite size pieces. Set aside.
In a medium size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well, then add 1 cup of the whipped topping. Set aside.
Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces, half of the pineapple, half of the coconut and half of the macadamia nuts. Spread half of the pudding over all. Repeat layers using the rest of the cake, pineapple, coconut and the macadamia nuts. Spread remaining pudding over all. Generously spread top with whipped topping and garnish with reserved toasted coconut and nuts.
Cover and refrigerate for at least 1 hour.
NOTE: to toast coconut AND nuts spread each out on separate baking sheet in a single layer. Bake at 350 degrees F. for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant.