hawaiian dream trifle
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.
prep time
35 Min
cook time
15 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 - 10" store made angel food cake
- 1 can crushed pineapple, drained, 20 oz
- 1 jar pineapple preserves, 12 oz.
- 1 cup sweetened flaked coconut, toasted (reserve 1 tablespoon for garnish)
- 2/3 cup toasted macadamia nuts, chopped (reserve 1 tablespoon for garnish)
- 2 boxes instant coconut cream pudding mix, 3.4 oz each (4 serving size)
- 3 cups cold milk
- 1 package frozen whipped topping, thawed, divided, 16 oz.
How To Make hawaiian dream trifle
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Step 1Toast 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. -
Step 2Cut or tear angel food cake into bite-size pieces. Set aside.
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Step 3In a medium-size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
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Step 4In 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.
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Step 5Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces for the first layer.
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Step 6Next, half of the pineapple.
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Step 7Next, half of the coconut and half of the macadamia nuts.
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Step 8Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
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Step 9Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
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Step 10Cover and refrigerate for at least 1 hour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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