TROPICAL FRUIT TRIFLE

Tropical Fruit Trifle image

Try coconut-flavor pudding mixed with fluffy COOL WHIP in our Tropical Fruit Trifle. Sandwiched between layers of tropical fruit and pound cake, you'll love taking this Tropical Fruit Trifle to your next holiday party.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield Makes 15 servings, 2/3 cup each.

Number Of Ingredients 6

Ingredients

1-1/4 cups cold milk
1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
3 cups cut-up assorted fresh tropical fruit (papaya, pineapple and kiwi)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Add milk to dry pudding mix in large bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in 2 cups of the whipped topping.
Place half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat layers. Top with remaining 1 cup whipped topping and the coconut.
Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 18 g, Protein 2 g