Hawaiian Dream Trifle

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

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

This creamy, dreamy trifle is heavenly. Very simple ingredients create an easy and amazing dessert. One taste and you're transported to a tropical island. The secret ingredient is the coconut cream pudding layer... it's the things dreams are made of. Toasting the coconut and macadamia nut enhances the flavors. Once the flavors mingle, they mimic a pina colada. This is equally as beautiful as it is good. It will be a show stopper ad a summer cookout or barbecue. We added extra whipped cream and cherry on top for a pretty presentation. Test Kitchen Avatar 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 can(s)

crushed pineapple, drained, 20 oz
1 jar(s)

pineapple preserves, 12 oz.
1 c

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

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

instant coconut cream pudding mix, 3.4 oz each (4 serving size)
3 c

cold milk
1 pkg

frozen whipped topping, thawed, divided, 16 oz.
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How to Make Hawaiian Dream Trifle

Step-by-Step

Toast coconut AND nuts. Spread each out on a separate baking sheet in a single layer. Bake at 350 F for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant. Coconut will toast faster than the nuts.
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 for the first layer.
Next, half of the pineapple.
Next, half of the coconut and half of the macadamia nuts.
Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
Cover and refrigerate for at least 1 hour.