Best Hawaiian Dream Trifle Recipes

Hawaiian Dream Trifle image

Provided by Susan Bickta

Time 50m

Number Of Ingredients 8

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.

Steps:

1. 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.
2. Cut or tear angel food cake into bite-size pieces. Set aside.
3. In a medium-size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
4. 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.
5. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces for the first layer.
6. Next, half of the pineapple.
7. Next, half of the coconut and half of the macadamia nuts.
8. Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
9. Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
10. Cover and refrigerate for at least 1 hour.

Hawaiian Dream Trifle Recipe - (4.6/5) image

Provided by ukiahgal67

Number Of Ingredients 8

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 1T for garnish)
2/3 c toasted macadamia nuts, chopped (reserve 1T 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

Steps:

1. Cut or tear angel food cake into bite size pieces. Set aside. 2. In a medium size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside. 3. 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. 4. 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. 5. 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.