COCONUT TRIFLE

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Coconut Trifle image

The friend who shared this recipe is a great cook who never fails to come up with terrific dishes. The fast-to-fix dessert tastes like coconut cream pie.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 20 servings.

Number Of Ingredients 7

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups cold whole milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined. , Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts :

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